BUTTERNUT SQUASH RECIPES RICE RECIPES

Name: Roasted Butternut Squash & Rice Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings (3/4 cup each).
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

ROASTED BUTTERNUT SQUASH & RICE SALAD RECIPE: HOW TO MAKE IT

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

Categories Lunch Side Dishes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

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, FatContent 19g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 46g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 5g protein.

RICE-STUFFED BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT - TASTE …

Rice-Stuffed Butternut Squash Recipe: How to Make It - Taste … image

The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. —Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 small butternut squash (1-1/2 pounds)
3/4 cup cooked long grain and wild rice
1/3 cup ricotta cheese
3 tablespoons dried cranberries
3 tablespoons mango chutney
1 green onion, chopped
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter

Steps:

Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.

Nutrition Facts : Calories 443 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 934mg sodium, CarbohydrateContent 92g carbohydrate (36g sugars, FiberContent 13g fiber), ProteinContent 11g protein.

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