{"id":74101,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/roasted-butternut-squash-rice-salad\/"},"modified":"2022-09-12T07:55:15","modified_gmt":"2022-09-12T12:55:15","slug":"roasted-butternut-squash-rice-salad","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/roasted-butternut-squash-rice-salad\/","title":{"rendered":"Roasted Butternut Squash &#038; Rice Salad"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>We have end-of-season picnics for my son&#8217;s flag football team. This makes enough to serve plenty of hungry boys and their families. \u2014 Dolores Deifel, Mundelein, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":74105,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,307775,304423,304328,304993,305487,304338,304515,303966,304988,304408,304368,306848,304297,304268,304458,304558,324623,307579,307559,306625,306571,303994,304313,307769,304150,304468,304258,305028,307614,305031,307594,304353],"categories-v2":[308500,309439,310739,308821,308319,308984,308481,308940,310796,308992,308880,308495,308935,308813,308745,309603,308308,259483,308865,308910,309177,310563,310541,312550,312554,312458,308528,308313,310734,309434,308875,309599,308974,312574,310591,308975,339211,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Roasted Sweet Potato 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Salad","datePublished":"2018-01-01","dateModified":"2022-09-12","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Roasted-Butternut-Squash-Rice-Salad_exps150048_TH2379801C07_02_6bC_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Lunch","Side Dishes"],"description":"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. &mdash; Dolores Deifel, Mundelein, Illinois","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425&deg;. 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."},{"@type":"HowToStep","text":"Meanwhile, cook rice according to package directions. Remove from heat; cool completely."},{"@type":"HowToStep","text":"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."}],"recipeYield":"12 servings (3\/4 cup each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","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. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.870968,"reviewCount":31,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"I actually used delicata, omitted the dill, and I used pepitas instead of pine nuts.  Great as a side or add some cubed cooked chicken for a nice filling meal!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCoathanger"},"reviewBody":"My neighbor called me over to try this recipe.  We had never  made anything with butternut squash.  We couldn't believe the wonderful flavor!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDucky"},"reviewBody":"My daughter is a vegetarian and I was looking for a great recipe we could all eat.  I found it.  We absolutely love this recipe.  I cut the olive oil in the dressing down to 1\/4 cup and add extra veggies.  This time I added some fresh green beans which I blanched and chopped.   It works to eat at room temperature or cold.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBandAid"},"reviewBody":"I choose this recipe to fit a family members restricted diet- but everyone really liked it.  Certainly will make again.  I did not have parsley-so used cilantro, it was great!  I also did not have pine nuts, so toasted a bit of sesame seed and walnuts- loved the nutty flavor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPalmtree"},"reviewBody":"This was wonderful, although I used peanuts in place of the very expensive pine nuts and brown rice in place of the jasmine.  It's good as leftovers too although I love butternut squash and picked some of the cubes out and ate them before the salad was served so there wasn't as much squash leftover as there was rice.  :-)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRadio"},"reviewBody":"Great recipe for this fall.  Enjoy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGrapes"},"reviewBody":"Took this to a potluck this morning and it was a crowd pleaser. Prepared the squash last night and refrigerated overnight to cut down on prep time this morning. Great flavors.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveLocomotive"},"reviewBody":"Cutting up a squash is labor intensive.  I bought the squash already cubed.  Great side dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTurtle"},"reviewBody":"This is good.  A pretty and healthy side dish to add to a thanksgiving or Christmas spread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCupcake"},"reviewBody":"This was REALLY good! I didn't have any dill, but it was still delicious. I used the packaged brown rice and quinoa from Costco, and I had diced up butternut squash from my garden in the freezer so it went together super easy!  I can't wait to try it with the dill. It was a hit at our potluck!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePaw"},"reviewBody":"Super delicious! I  used a mixture of brown and wild rice and also added some dried cranberries before serving. The butternut squash was to die for, I will use that glaze next time I am just roasting squash. Everyone gave this rave reviews . Thanks Delores!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCandy"},"reviewBody":"I'd like to make this for a potluck and make it the night before - does the rice get hard if left in the refrigerator overnight or does the dressing keep it soft? Also, for those that used quinoa, did you cook it in water or broth? Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleElephant"},"reviewBody":"This was very good, but it makes ALOT!!! I didn't have fresh dill or parsley, so I just used dry spices.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTag"},"reviewBody":"This is a great recipe.  I made it for Christmas Eve as I was having a crowd over.  As noted by others, it makes a very generous amount and I had leftovers.  I froze the leftovers and actually busted them out last night.  The salad was still delicious!  Also, don't skip the fresh herbs, they really shine.  Finally, I used pecans vs pine nuts and it worked like a charm.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlame"},"reviewBody":"This recipe is awesome!  I didn't have some ingredients so I used the pre-cooked, packaged Quinoa and brown rice, dried dill and parsley I had on hand.  I will recommend this to everyone","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAnchor"},"reviewBody":"Yummy! Don't leave out the fresh dill. I did halve the amount of pine nuts because $$$$$.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenWheel"},"reviewBody":"A nice salad to add to my \"healthy\" lunch list! Very colorful and tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTree"},"reviewBody":"Thank you, this is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTree"},"reviewBody":"Nummy!  I made this as written except I subbed toasted slivered almonds for the pine nuts.  I just couldn't spend the money when they were $29 a pound!  I got 12 ounces of slivered almonds for $4.  But aside from that the salad came together quite easily and was satisfying enough to be a meal (at least for me!).I liked the squash so well this way that I have since made roasted butternut squash by itself with the ingredients listed here.One of the things that really made this recipe pop for me were the fresh herbs - parsley (flat-leaf Italian) and dill.  I could really taste that in every bite.  Plus, the green onions which I added a little extra of after dressing the salad.  It lasted a few days, and as many noted, is a big salad. I had originally made it for a group (that's how I found the recipe) and was quite happy to have leftovers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTrumpet"},"reviewBody":"Fantastic!  I roasted the squash with the peppers and the onions for some extra flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBottle"},"reviewBody":"This was so quick and easy. It was scrumptious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCocktail"},"reviewBody":"Delicious! To make it healthier I substitute quinoa for the rice and to make it less expensive, slivered almonds for pine nuts. But the original is fantastic too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAnchor"},"reviewBody":"Very similar to the cool bean salad, and this is a nice \"fall\" version with the butternut squash.  I still LOVE the cool bean salad just a bit better:)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"150048","romance_copy_dek":"We have end-of-season picnics for my son's flag football team. 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