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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


  • 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
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper


  • 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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juicyfruit007 User ID: 1404522 267793
Reviewed Jun. 8, 2017

"Yummy! Don't leave out the fresh dill. I did halve the amount of pine nuts because $$$$$."

misscoffeepot User ID: 7519492 263509
Reviewed Mar. 15, 2017

"I choose this recipe to fit a family members restricted diet- but everyone really liked it. Certainly will make again. I did not have parsley-so used cilantro, it was great! I also did not have pine nuts, so toasted a bit of sesame seed and walnuts- loved the nutty flavor"

gina.kapfhamer User ID: 8717427 261400
Reviewed Feb. 16, 2017

"A nice salad to add to my "healthy" lunch list! Very colorful and tasty."

tifmccartney User ID: 8924129 256577
Reviewed Nov. 9, 2016

"This was very good, but it makes ALOT!!! I didn't have fresh dill or parsley, so I just used dry spices."

skywaitress User ID: 5434571 256172
Reviewed Oct. 30, 2016

"Absolutely delicious! I've made this several times and it actually tastes better the next day. It makes alot, so next time I will cut the recipe in half. Pine nuts are what make this great."

ahmom User ID: 3426126 254644
Reviewed Sep. 26, 2016

"This was good. I didn't have the pine nuts or fresh dill but it turned out pretty good."

Delmysgirl User ID: 8616741 237317
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"

allaa User ID: 8200223 231454
Reviewed Aug. 19, 2015

"Thank you, this is a keeper!"

Rosebud3109 User ID: 8400370 228697
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!!!"

bugzna2000 User ID: 1941845 227883
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."

Janeski444 User ID: 8219778 218275
Reviewed Jan. 19, 2015

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

Xena7751 User ID: 5742608 216278
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!"

kellyc8 User ID: 8149598 214469
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!"

spartygirl87 User ID: 8145401 214346
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."

alexis518 User ID: 7130573 181887
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."

Hannah0418 User ID: 1795891 194660
Reviewed Dec. 29, 2013

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

dwilfer User ID: 6972953 139269
Reviewed Nov. 30, 2013

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

lasc User ID: 6848493 126783
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."

motheatre User ID: 4906449 123397
Reviewed Nov. 7, 2013

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

Rae.Welker User ID: 6076960 139136
Reviewed Nov. 25, 2012

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

[email protected] User ID: 673840 181886
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:)"

Tooblue17 User ID: 6668646 123384
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."

annie1992 User ID: 2246916 197388
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. :-)"

ksb223 User ID: 1270993 185917
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!"

eatabooger User ID: 4971664 126781
Reviewed Oct. 3, 2012

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

eatabooger User ID: 4971664 121633
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!!"

jakanitz User ID: 6864970 138188
Reviewed Sep. 16, 2012

"Great recipe for this fall. Enjoy!"

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