Roasted Butternut Squash & Rice Salad Recipe - Details, Calories, Nutrition Information | RecipeOfHe

Ingredients

• 3 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 medium butternut squash (2-1/2 to 3 lb), 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 tbsp snipped fresh dill
• 3 tbsp coarsely chopped fresh parsley
• dressing:
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp kosher salt
• 1/4 tsp pepper