Name: Roasted Squash and Rice Salad
Cuisine: American
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; 1/2 cup olive oil; 3 tablespoons red wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper

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

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

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.