Roasted Butternut Squash & Rice Salad

Name: Roasted Butternut Squash & Rice Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings (3/4 cup each).
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

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

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

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.

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.

Nutrition Facts

3/4 cup: 369 calories, 19g fat (2g saturated fat), 0 cholesterol, 169mg sodium, 46g carbohydrate (9g sugars, 5g fiber), 5g protein.

Originally published as BUTTERNUT SQUASH RICE SALAD in Taste of Home October/November 2012

Reviews

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Average Rating:

Sarah Beth

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.
Karen

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!
Mnbakerandmom

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.
julieehle

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!
juicyfruit007

Jun 8, 2017

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

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

Feb 16, 2017

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

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

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

Sep 26, 2016

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