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, Illinos
Roasted Butternut Squash & Rice Salad Recipe
Roasted Butternut Squash & Rice Salad
3 Tbsp. brown sugar
3 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. kosher salt
1 medium butternut squash (2 ½ to 3 lbs.), peeled and cut into ¾ inch cubes
2 cups uncooked jasmine rice
2 large sweet red peppers, cut into ½ inch pieces
1 cup pine nuts, toasted
6 green onions, thinly sliced
3 Tbsp. snipped fresh dill
3 Tbsp. coarsely chopped fresh parsley
Dressing: ½ cup olive oil
3 Tbsp. red wine vinegar
1 tsp. kosher salt
¼ tsp. pepper
In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1 inch baking pan. Bake at 450 F. for 25-30 minutes or until tender, stirring occasionally. Cool completely.
Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
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. 12 servings (3/4 cup each)
(Recipe for Roasted Butternut Squash & Rice Salad came from Taste of Home, 2013)
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