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

Roasted Butternut Squash & Rice Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling Cook: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 3 tablespoons brown sugar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely.
  2. Meanwhile, cook rice according to package directions. Remove from heat; cool completely.
  3. In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk 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

Reviews for Roasted Butternut Squash & Rice Salad

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 10, 2014

"I'd like to make this for a potluck and make it the night before - does the rice get hard if left in the refrigerator overnight or does the dressing keep it soft? Also, for those that used quinoa, did you cook it in water or broth? Thanks!"

MY REVIEW
Reviewed Dec. 8, 2014

"My daughter is a vegetarian and I was looking for a great recipe we could all eat. I found it. We absolutely love this recipe. I cut the olive oil in the dressing down to 1/4 cup and add extra veggies. This time I added some fresh green beans which I blanched and chopped. It works to eat at room temperature or cold."

MY REVIEW
Reviewed Jan. 29, 2014

"I made this for the first time for my book club of 12 women and it was a real winner complete with requests for the recipe. I changed the rice to basmati, but all else the same."

MY REVIEW
Reviewed Dec. 29, 2013

"This is good. A pretty and healthy side dish to add to a thanksgiving or Christmas spread."

MY REVIEW
Reviewed Nov. 30, 2013

"Delicious and easy and a healthy way to add squash to your salad!"

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