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| Quinoa Pie with Butternut Squash |
| DOWNLOAD RECIPE |
| Quinoa is a protien and iron rich grain. This dish can be served as part of a holiday menu or with a green salad anytime. Serves 8. Recipe from Martha Stewart Living, November 2006. |
- 1 T. extra-virgin olive oil
- 1 (or 1.5 lbs) butternut squash, peeled and halved crosswise
- 18 fresh sage leaves, plus 1 teaspoon finely
- 1/2 onion, cut into 1/4-inch dice (3/4 cup)
- 1 garlic clove, minced
- 1 cup quinoa
- 2 cups vegetable stock
- 1.5 oz. Parmesan cheese, finely grated
- 1 t. coarse salt
- 1/8 t. freshly ground pepper
- vegetable oil cooking spray (or oil to line pan)
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| Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon
oil. Cut five 1/4-inch-thick rings of squash; cut remainder into
1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle
with 12 sage leaves. Bake until tender and just golden, 15 - 20 minutes.
Let cool completely. Keep oven on.
Heat remaining teaspoon oil in a medium saucepan over medium heat.
Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes.
Add quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until
liquid has been absorbed, about 15 minutes. Remove from heat. Let
stand, covered, 2 minutes.
Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and
pepper in a medium bowl.
Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves
face down in plate; top with squash rings. Press quinoa mixture on top.
Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter.
Serve wedges warm or at room temperature. |
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