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

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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
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


  • 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
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper


  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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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tifmccartney User ID: 8924129 256577
Reviewed Nov. 9, 2016

"This was very good, but it makes ALOT!!! I didn't have fresh dill or parsley, so I just used dry spices."

skywaitress User ID: 5434571 256172
Reviewed Oct. 30, 2016

"Absolutely delicious! I've made this several times and it actually tastes better the next day. It makes alot, so next time I will cut the recipe in half. Pine nuts are what make this great."

ahmom User ID: 3426126 254644
Reviewed Sep. 26, 2016

"This was good. I didn't have the pine nuts or fresh dill but it turned out pretty good."

Delmysgirl User ID: 8616741 237317
Reviewed Nov. 14, 2015

"This recipe is awesome! I didn't have some ingredients so I used the pre-cooked, packaged Quinoa and brown rice, dried dill and parsley I had on hand. I will recommend this to everyone"

allaa User ID: 8200223 231454
Reviewed Aug. 19, 2015

"Thank you, this is a keeper!"

Rosebud3109 User ID: 8400370 228697
Reviewed Jun. 29, 2015

"I made this exactly as written....Fantastic!!! I put over fresh spinach for a terrific salad to take to work. Sometimes top with a little cubed chicken. Satisfying and delicious!!!"

bugzna2000 User ID: 1941845 227883
Reviewed Jun. 13, 2015

"Took this to a potluck this morning and it was a crowd pleaser. Prepared the squash last night and refrigerated overnight to cut down on prep time this morning. Great flavors."

Janeski444 User ID: 8219778 218275
Reviewed Jan. 19, 2015

"This was so quick and easy. It was scrumptious!"

Xena7751 User ID: 5742608 216278
Reviewed Dec. 29, 2014

"I was worried about the combination of flavors but it turned out fantastic. I had to use dried dill and unfortunately didn't have any nuts because I think the crunch would have been nice. Fantastic flavor!"

kellyc8 User ID: 8149598 214469
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!"

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