ROASTED BUTTERNUT SQUASH & RICE SALAD

Roasted Butternut Squash & Rice Salad image

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

Provided by Taste of Home

Time 50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

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

Steps:

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 : Calories 369 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein.