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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

Read Reviews (13)
4.83 13
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(13)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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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!

MY REVIEW
Reviewed Nov. 7, 2013

This was quite good. i used quinoa instead of rice to make it healthier. The squah cooked in only 20 minutes. I also used balsamic vinegar in the dressing since I thought it made more sense given the recipe as balsamic was used in the suash preparation.

MY REVIEW
Reviewed Nov. 7, 2013

Cutting up a squash is labor intensive. I bought the squash already cubed. Great side dish.

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