Roasted Butternut Squash & Rice Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
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. Ingredients:
3 tablespoons brown sugar |
3 tablespoons balsamic vinegar |
2 tablespoons 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 olive oil |
3 tablespoons red wine vinegar |
1 teaspoon kosher salt |
1/4 teaspoon pepper |
Directions:
1. 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.
2. Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
3. 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).
|
|