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Roasted Butternut Squash & Rice Salad Recipe

Roasted Butternut Squash & Rice Salad Recipe

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 YIELD: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.

Reviews for Roasted Butternut Squash & Rice Salad

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MY REVIEW
Delmysgirl
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"

MY REVIEW
allaa
Reviewed Aug. 19, 2015

"Thank you, this is a keeper!"

MY REVIEW
Rosebud3109
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
bugzna2000
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
Janeski444
Reviewed Jan. 19, 2015

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

MY REVIEW
Xena7751
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
kellyc8
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
spartygirl87
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
alexis518
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
Hannah0418
Reviewed Dec. 29, 2013

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

MY REVIEW
dwilfer
Reviewed Nov. 30, 2013

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

MY REVIEW
lasc
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
motheatre
Reviewed Nov. 7, 2013

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

MY REVIEW
Rae.Welker
Reviewed Nov. 25, 2012

"Fantastic! I roasted the squash with the peppers and the onions for some extra flavor."

MY REVIEW
stevenmary@comcast.net
Reviewed Nov. 21, 2012

"Very similar to the cool bean salad, and this is a nice "fall" version with the butternut squash. I still LOVE the cool bean salad just a bit better:)"

MY REVIEW
Tooblue17
Reviewed Oct. 9, 2012

"Very delicious! Word of caution on the prep time, more like 30 minutes to peel/cut the squash, cut peppers, measure all ingredients. My rice took 50 minutes to cook according to package directions. Prep time and cook time are very important to me to decide on when I can make a dish."

MY REVIEW
annie1992
Reviewed Oct. 8, 2012

"This was wonderful, although I used peanuts in place of the very expensive pine nuts and brown rice in place of the jasmine. It's good as leftovers too although I love butternut squash and picked some of the cubes out and ate them before the salad was served so there wasn't as much squash leftover as there was rice. :-)"

MY REVIEW
ksb223
Reviewed Oct. 7, 2012

"Delicious! To make it healthier I substitute quinoa for the rice and to make it less expensive, slivered almonds for pine nuts. But the original is fantastic too!"

MY REVIEW
eatabooger
Reviewed Oct. 3, 2012

"I would rate this 6 stars if I could!"

MY REVIEW
eatabooger
Reviewed Oct. 3, 2012

"My neighbor called me over to try this recipe. We had never made anything with butternut squash. We couldn't believe the wonderful flavor!!"

MY REVIEW
jakanitz
Reviewed Sep. 16, 2012

"Great recipe for this fall. Enjoy!"

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