Black White Rice Salad With Cumin Roasted Butternut Squash Food
ROASTED BUTTERNUT SQUASH & RICE SALAD
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
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
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, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein.
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