quinoa pie with butternut squash
serves 8
ingredients
1 Tbs extra-virgin olive oil
1 butternut squash (about 1 1/2 lbs)
18 fresh sage leaves, plus 1 tsp finely chopped
1/2 onion, cut into 1/4 in dice (about 3/4 c)
1 garlic clove, minced
1 c quinoa
2 c low-sodium vegetable stock
4 oz Parmesan cheese
1 tsp coarse salt (such as sea salt)
1/8 tsp freshly ground pepper
cooking spray or pan oil of choice
Preheat oven to 375 F. Brush 2 baking sheets with 1 tsp oil. Peel the squash with a vegetable peeler, removing all skin. Cut the squash in half length-wise, and remove seeds with a spoon. Beginning at the ends where you removed the seeds, cut five slices (1/4 inch thick each). This creates a "C" shape. Cut the slices from both halves, giving you 10 total slices (of halves). Place the slices on the baking sheets. Brush with 1 tsp olive 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, 3-5 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, dices squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
Coat a 9 in 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. Cut into slices (like a pie). Serve wedges warm or at room temperature.
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