This recipe comes from Martha Stewart, who calls this a pie, but admits in her recipe that it’s really more of a pilaf, so let’s just call a spade a spade here, shall we? I upped the cheese quotient a bit, because I was unsure whether I would like the dish and wanted to give my tastebuds something to grab onto.
I have never worked with quinoa before, and I’m not a huge fan of butternut squash, so I was very tentative about this recipe, but it turned out to be so good that my mom and I both would have happily devoured it before molding and baking it in the pie plate.
Butternut Quinoa Pilaf
- 1 tbsp extra-virgin olive oil
- 1 butternut squash (about 1 1/2 pounds), peeled, halved crosswise, and seeded
- 5 fresh sage leaves, plus 2 tsp finely chopped sage
- 1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
- 2 garlic clove, minced
- 1 c quinoa
- 2 c chicken stock
- 1/3 c Parmesan cheese, finely grated
- 1 tsp coarse salt
- 1/8 tsp freshly ground pepper
- Vegetable oil, cooking spray
Preheat oven to 375°F. 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 1 tsp sage. Bake until tender and just golden, 15 to 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. 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 5 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.