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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 tablespoon 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 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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Sarah Beth
Reviewed Feb. 18, 2018

"This is a great recipe. I made it for Christmas Eve as I was having a crowd over. As noted by others, it makes a very generous amount and I had leftovers. I froze the leftovers and actually busted them out last night. The salad was still delicious! Also, don't skip the fresh herbs, they really shine. Finally, I used pecans vs pine nuts and it worked like a charm."

Reviewed Jan. 11, 2018

"This was REALLY good! I didn't have any dill, but it was still delicious. I used the packaged brown rice and quinoa from Costco, and I had diced up butternut squash from my garden in the freezer so it went together super easy! I can't wait to try it with the dill. It was a hit at our potluck!"

Reviewed Dec. 20, 2017

"Nummy! I made this as written except I subbed toasted slivered almonds for the pine nuts. I just couldn't spend the money when they were $29 a pound! I got 12 ounces of slivered almonds for $4. But aside from that the salad came together quite easily and was satisfying enough to be a meal (at least for me!).

I liked the squash so well this way that I have since made roasted butternut squash by itself with the ingredients listed here.
One of the things that really made this recipe pop for me were the fresh herbs - parsley (flat-leaf Italian) and dill. I could really taste that in every bite. Plus, the green onions which I added a little extra of after dressing the salad. It lasted a few days, and as many noted, is a big salad. I had originally made it for a group (that's how I found the recipe) and was quite happy to have leftovers."

Reviewed Sep. 9, 2017

"Super delicious! I used a mixture of brown and wild rice and also added some dried cranberries before serving. The butternut squash was to die for, I will use that glaze next time I am just roasting squash. Everyone gave this rave reviews . Thanks Delores!"

Reviewed Jun. 8, 2017

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

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"

Reviewed Feb. 16, 2017

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

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."

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."

Reviewed Sep. 26, 2016

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

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