Quinoa Pie with Butternut Squash
- 1 tablespoon extra-virgin olive oil
- 1 butternut squash (about 1 1/2 pounds) peeled, havled crosswise, and seeded
- 18 fresh sage leaves plus 1 teaspoon finely chopped sage
- 1/2 onion cut into 1/4-inch dice (about 3/4 cup)
- 1 garlic clove minced
- 1 cup quinoa
- 2 cups homemade or low-sodium store-bought vegetable stock
- 1 1/2 ounces Parmesan cheese finely grated
- 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- Vegetable oil cooking spray
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash (1)
- Onion (1/2)
- Sage leaves plus, fresh (18)
- Canned Goods
Vegetable stock, homemade or low-sodium store-bought (2 cups)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra-virgin (1 tablespoon)
- Pepper, freshly ground (1/8 teaspoon)
- Salt, coarse (1 teaspoon)
- Vegetable oil cooking spray (1)
- Pasta & Grains
- Quinoa (1 cup)
- Dairy
- Parmesan cheese (1 1/2 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 18, 2011 (1 year ago).
6 people saved this recipe.
