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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

31 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. + chilling Cook: 25 min. + cooling

Makes

12 servings (3/4 cup each)

Updated: Sep. 12, 2022

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

Roasted Butternut Squash & Rice Salad Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Roasted Butternut Squash & Rice Salad

Ingredients

Directions

Nutrition Facts

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