How to make it

  • Preheat oven to 375. 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, unti ltranslucent, 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 warm/room temp.
  • This recipe appeared in Martha Stewart Living magazine (11/06)

Reviews & Comments 7

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  • auditrix 5 years ago
    I just made this today and what a wonderful surprise. I think I have my new dish to take to potlucks :)
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    " It was excellent "
    greekgirrrl ate it and said...
    Love it!!
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  • nonfamous 10 years ago
    This was a big hit! My husband said it was "great" and "one of the most original things" I have made in a long time.
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  • romy 10 years ago
    If your daughtes likes quinoa she might enjoy Ancient Harvest's quinoa pasta, we especially love the elbows. We buy them at Whole Foods.
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  • krumkake 10 years ago
    My daughter is in love with quinoa, so I can't wait to try this and see what it's all about (I've never eaten it) - your recipe sounds so good, and the picture is perfect...thanks!
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  • romy 10 years ago
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  • jo_jo_ba 10 years ago
    Ooh, this sounds good... I like quinoa and butternut squash!
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