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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

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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

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, 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

Reviews for Roasted Butternut Squash & Rice Salad

AVERAGE RATING
   (18)
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5 Star
 (17)
4 Star
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3 Star
 (1)
2 Star
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MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 19, 2015

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

MY REVIEW
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!"

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!"

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