Roasted Butternut Squash & Rice Salad
TOTAL TIME: Prep: 25 min. + chilling Cook: 25 min. + cooling
YIELD: 12 servings (3/4 cup each).
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
Ingredients
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3 tablespoons brown sugar
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3 tablespoons balsamic vinegar
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2 tablespoons olive oil
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1 teaspoon kosher salt
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1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
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2 cups uncooked jasmine rice
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2 large sweet red peppers, cut into 1/2-inch pieces
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1 cup pine nuts, toasted
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6 green onions, thinly sliced
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3 tablespoons snipped fresh dill
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3 tablespoons coarsely chopped fresh parsley
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DRESSING:
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1/2 cup olive oil
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3 tablespoons red wine vinegar
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1/2 teaspoon kosher salt
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1/4 teaspoon pepper
Directions
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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.
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2.
Meanwhile, cook rice according to package directions. Remove from heat; cool completely.
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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.
Nutrition Facts
3/4 cup: 369 calories, 19g fat (2g saturated fat), 0 cholesterol, 169mg sodium, 46g carbohydrate (9g sugars, 5g fiber), 5g protein.
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