Roasted Butternut Squash & Rice Salad Recipe

5 28 26
Roasted Butternut Squash & Rice Salad Recipe
Roasted Butternut Squash & Rice Salad Recipe photo by Taste of Home
Publisher Photo

Roasted Butternut Squash & Rice Salad Recipe

Read Reviews
5 28 26
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 25 min. + cooling

Ingredients

  • 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
  • DRESSING:
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 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.
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).
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.
Originally published as Roasted Butternut Squash & Rice Salad in Taste of Home October/November 2012, p79

  • 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
  • DRESSING:
  • 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.
Originally published as Roasted Butternut Squash & Rice Salad in Taste of Home October/November 2012, p79

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Reviews forRoasted Butternut Squash & Rice Salad

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julieehle User ID: 1716709 272824
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!"

MY REVIEW
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 $$$$$."

MY REVIEW
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"

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

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

"Thank you, this is a keeper!"

MY REVIEW
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!!!"

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