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Roasted Butternut Squash & Rice Salad Recipe

Roasted Butternut Squash & Rice Salad Recipe photo by Taste of Home

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We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois

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Roasted Butternut Squash & Rice Salad Recipe

Prep: 10 min. Cook: 25 min. + cooling

Yield: 12 Servings

2400 25 2425

Ingredients

3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon kosher salt
1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
2 cups uncooked jasmine rice
2 large sweet red peppers, cut into 1/2-inch pieces
1 cup pine nuts, toasted
6 green onions, thinly sliced
3 tablespoons snipped fresh dill
3 tablespoons coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Cool completely.
Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers. Yield: 12 servings (3/4 cup each).

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Originally published as Roasted Butternut Squash & Rice Salad in Taste of Home October/November 2012, p79

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Reviews for Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

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(1-8) of 8 reviews

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Reviewed on Nov. 25, 2012 by Rae.Welker

Fantastic! I roasted the squash with the peppers and the onions for some extra flavor.

Reviewed on Nov. 21, 2012 by stevenmary@comcast.net

Very similar to the cool bean salad, and this is a nice "fall" version with the butternut squash. I still LOVE the cool bean salad just a bit better:)

Reviewed on Oct. 09, 2012 by Tooblue17

Very delicious! Word of caution on the prep time, more like 30 minutes to peel/cut the squash, cut peppers, measure all ingredients. My rice took 50 minutes to cook according to package directions. Prep time and cook time are very important to me to decide on when I can make a dish.

Reviewed on Oct. 08, 2012 by annie1992

This was wonderful, although I used peanuts in place of the very expensive pine nuts and brown rice in place of the jasmine. It's good as leftovers too although I love butternut squash and picked some of the cubes out and ate them before the salad was served so there wasn't as much squash leftover as there was rice. :-)

Reviewed on Oct. 07, 2012 by ksb223

Delicious! To make it healthier I substitute quinoa for the rice and to make it less expensive, slivered almonds for pine nuts. But the original is fantastic too!

Reviewed on Oct. 03, 2012 by eatabooger

I would rate this 6 stars if I could!

Reviewed on Oct. 03, 2012 by eatabooger

My neighbor called me over to try this recipe. We had never made anything with butternut squash. We couldn't believe the wonderful flavor!!

Reviewed on Sep. 16, 2012 by jakanitz

Great recipe for this fall. Enjoy!