I'm always trying to get more quinoa in our diet, and I'm also trying to cook as much squash as can while it's in season, so when I came across this recipe I had to try it. YUM!Quinoa Pie with Butternut Squash (from Martha Stewart Living)

• 1 tablespoon extra-virgin olive oil
• 1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
• 18 fresh sage leaves, plus 1 teaspoon finely chopped sage
• 1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
• 1 garlic clove, minced
• 1 cup quinoa
• 2 cups homemade or low-sodium store-bought vegetable stock
• 1 1/2 ounces Parmesan cheese, finely grated
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• Vegetable oil cooking spray

1. Preheat oven to 375 degrees. 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 to 20 minutes. Let cool completely. Keep oven on.
2. 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.
3. Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
4. 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.
5. Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

We had a fun time at the children's farmstead yesterday, and also discovered that Emma is utterly, completely terrified of goats.Have a great day!