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Nutritional Facts
Serving Size 190g
Serving Per Recipe 8

Amount Per Serving
Calories 170 Calories from Fat 45

% Daily Value *
Total Fat 4.5g 7%
     Saturated Fat 1gg 0%
Cholesterol 5mg 2%
Sodium 1122.20mg 47%
Total Carb. 27gg 9%
     Dietary Fiber 3g 12%
     Sugars 3gg
Protein 7g

Vitamin A 180%
Vitamin C 30%
Calcium 15%
Iron 15%

* Percent Daily Values based on a 2,000 calorie diet.

Butternut Squash & Quinoa Pie

Serves 8

1 tablespoon extra virgin olive oil
1 butternut squash (about 1 ½ pounds)
18 fresh sage leaves, plus 1 teaspoon finely chopped sage
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
1 ½ ounces Parmesan cheese, finely grated
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Vegetable oil cooking spray


Preheat oven to 375. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five ¼ -inch-thick rings of squash; cut remainder into ¼ -inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 5 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. 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.


Sir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.


Coat a 9-inc glass pie plate with cooking spray. Arrange 6 sage leave 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.

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