Roasted Butternut Squash & Rice Salad Recipe: How to Make It

Name: Roasted Butternut Squash & Rice Salad Recipe: How to Make It
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

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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

Keywords

butternut squash and rice

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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