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
Contest Winning
TOTAL TIME: Prep: 10 min.
Cook: 25 min. + cooling
MAKES: 12 servings
Ingredients
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons California Olive Ranch® 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 California Olive Ranch® Olive Oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon pepper
Directions
In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Cool completely.
Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the 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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Butternut Squash & Rice Salad in Taste of Home October/November 2012, p79
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
Contest Winning
TOTAL TIME: Prep: 10 min.
Cook: 25 min. + cooling
MAKES: 12 servings
Ingredients
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons California Olive Ranch® 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 California Olive Ranch® Olive Oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon pepper
Directions
In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Cool completely.
Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the 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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Butternut Squash & Rice Salad in Taste of Home October/November 2012, p79
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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