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Quinoa Pie with Butternut Squash

1 tablespoon extra-virgin olive oil

1 butternut squash (about 1½ pounds), peeled, halved crosswise, and seeded

3-4 fresh rosemary sprigs, plus 3 teaspoon finely chopped rosemary

½ onion, cut into ¼-inch dice (about ¾ cup)

1 garlic clove, minced

1 cup quinoa

2 cups homemade or low-sodium store-bought vegetable stock

1½ ounces Parmesan cheese, finely grated

1 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

Vegetable oil cooking spray

Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five ¼-inch-thick rings of squash; cut remainder into ¼-inch cubes. Place squash on sheets. Toss with 1 teaspoon oil, and sprinkle 2 teaspoons chopped rosemary. Bake until tender and just golden, 15 to 20 minutes. Let cool completely.

Heat remaining teaspoon of 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 and reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.

Stir together quinoa, diced squash, remaining chopped rosemary, Parmesan, salt and pepper in a medium bowl.

Coat a 9-inch glass pie plate with cooking spray. Arrange 3 to 4 rosemary sprigs 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.

Serves 8

Cindy Waters

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