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TEST KITCHEN APPROVED

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

TEST KITCHEN APPROVED

29 Reviews

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

By Taste Of Home Editorial Team

Recipe by Dolores Deifel, Mundelein, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Roasted Butternut Squash & Rice Salad

Contest Winner

29 Reviews Add your review

Yield:12 servings (3/4 cup each)

Prep:25 min

Cook:25 min

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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

Text Ingredients

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Directions

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.