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Roasted Butternut Squash & Rice Salad

 Roasted Butternut Squash & Rice Salad
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
12 ServingsPrep: 25 min. + chilling Cook: 25 min. + cooling

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

  • 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 of 2

Roasted Butternut Squash & Rice Salad (continued)

Directions (continued)

  • Meanwhile, cook rice according to package directions. Remove from
  • heat; cool completely.
  • 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).