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Roasted Squash & Rice Salad

I hope you're enjoying #HolidaySideDishes Week as much as I am! Rice has been one of my go-to sides for a while and I'm always looking for new ways to change it up.  I found this Roasted Squash and Rice Salad on the Taste of Home website and tweaked it a bit. 

First off, I used delicata squash, unpeeled, because that's what I grabbed at the farm this week.  I also swapped out the pine nuts for pepitas.  I did use the fresh parsley but omitted the dill because I'm just not a fan.  

This is a great side dish, but it also made a fantastic dinner with some cooked cubed chicken mixed in. Thanks so much to Delores D for sharing her recipe!  Be sure to go and check out what the other participants are making using the links down below!

Roasted Squash and Rice Salad

Roasted Squash and Rice Salad
Author: Jolene's Recipe Journal

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 pepitas
  • 6 green onions, thinly sliced
  • 3 tablespoons snipped fresh dill (omitted)
  • 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

Instructions

  1. Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat.
  2. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely.
  3. Meanwhile, cook rice according to package directions. Remove from heat; cool completely.
  4. In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice.
  5. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature.
  6. Cover and refrigerate leftovers.

Notes

Source: https://www.tasteofhome.com/recipes/roasted-butternut-squash-rice-salad/

Other recipes you may enjoy:

Acorn Squash with Cranberry Stuffing

Hasselback Sweet Potatoes

Squash, rice, vegetables
Side dishes
American

 

Here are more Side Dish recipes:




 

 

 

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Comments

Jennifer said…
What a genius way to use squash! I love all the colors and textures!
November 5, 2021 at 11:30 AM
Radha said…
Squash, pepitas, dill this sounds very tasty! Love this colorful salad.
November 6, 2021 at 11:02 AM
Rebecca said…
I love squash and this recipe was fantastic. It has such great color too.
November 8, 2021 at 7:48 AM
Chris said…
I love all the rice dishes! And this one has all the colors and flavors in there. Yum!
November 20, 2021 at 9:48 AM

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