Roasted Butternut Squash Rice Salad Recipes

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BLACK & WHITE RICE SALAD WITH CUMIN-ROASTED BUTTERNUT SQUASH



Black & white rice salad with cumin-roasted butternut squash image

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Provided by Sabrina Ghayour

Categories     Side dish

Time 50m

Yield Serves 6-8 as a side dish

Number Of Ingredients 15

1 small butternut squash (about 375g/13oz), peeled and cubed
1 tbsp olive oil
2 tbsp cumin seeds
250g basmati & wild rice
140g dried cranberries
200g pomegranate seeds
100g blanched hazelnuts , toasted and halved
small pack dill , leaves and stalks finely chopped
small pack flat-leaf parsley , leaves and stalks finely chopped
1 large red onion , finely diced
200g feta , to serve
zest and juice 1 large unwaxed orange
4 tbsp clear honey
4-5 tbsp sherry vinegar
4 tbsp olive oil

Steps:

  • Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously - use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
  • Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
  • Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.

Nutrition Facts : Calories 400 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

ROASTED BUTTERNUT SQUASH AND WILD RICE SALAD



Roasted Butternut Squash and Wild Rice Salad image

Perfect fall salad recipe!

Provided by RecipeGirl.com

Categories     Salad

Time 1h15m

Number Of Ingredients 15

2½ cups water
1½ cups wild rice
5 cups (about 1 medium) butternut squash ((peeled, seeded and cut into 1-inch cubes))
1½ tablespoons extra virgin olive oil
¾ cup pecans
1 large apple, (cut into ½-inch pieces)
½ cup dried cranberries
¼ cup finely chopped shallot or red onion
fresh rosemary, (for garnish (if desired))
¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Place the water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for 40 to 45 minutes until water is absorbed. Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork.
  • Meanwhile, preheat the oven to 425 degrees F. Place the butternut squash on a rimmed baking sheet and toss with the 1½ tablespoons of olive oil. Roast in the preheated oven for 35 to 40 minutes, turning once halfway through, until tender.
  • Toast the pecans by placing them in a small skillet over medium heat until fragrant. Watch them closely as they can go from toasted to burnt quickly.
  • In a large bowl, combine the cooked rice, roasted squash, toasted pecans, apple pieces, dried cranberries, and shallot.
  • In a small bowl, whisk together all dressing ingredients. Pour the dressing over the salad and toss gently to combine. This salad can be served warm, at room temperature, or chilled. Garnish with fresh rosemary, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 53 g, Protein 7 g, Fat 17 g, SaturatedFat 2 g, Sodium 92 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 14 g

ROASTED BUTTERNUT SQUASH & RICE SALAD



Roasted Butternut Squash & Rice Salad 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

Time 50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

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, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE



Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  • While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  • Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

SIMPLE ROASTED BUTTERNUT SQUASH



Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 4

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD



Balsamic Roasted Winter Squash and Wild Rice Salad image

Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

Steps:

  • Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
  • Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams

BLACK AND WILD RICE SALAD WITH ROASTED SQUASH



Black and Wild Rice Salad with Roasted Squash image

Provided by Dawn Perry

Categories     Salad     Nut     Vegetarian     Lunch     Tree Nut     Pistachio     Squash     Butternut Squash     Healthy     Wild Rice     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/2 cups black rice
1/2 cup wild rice
Kosher salt
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup microgreens or sprouts
1/2 cup roasted pistachios, chopped

Steps:

  • Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
  • Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool.
  • Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
  • DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.

WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE



Wild Rice and Roasted Squash Salad With Cider Vinaigrette image

Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.

Provided by Yossy Arefi

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt and black pepper
3/4 cup uncooked wild rice (about 5 ounces)
3/4 pound peeled kabocha or butternut squash, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 small head radicchio, thinly sliced
1/2 cup sweetened dried cherries
1/2 cup chopped fresh parsley leaves and tender stems
1/3 cup toasted chopped walnuts
Flaky sea salt
1 cup fresh apple cider
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Steps:

  • Heat the oven to 400 degrees and set a rack in the center of the oven.
  • Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
  • While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
  • Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
  • Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
  • Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.

ROASTED BUTTERNUT SQUASH CHUTNEY



Roasted Butternut Squash Chutney image

For a unique holiday condiment, try this seasonal chutney made with roasted butternut squash combined with sweet stewed apples seasoned with garlic, ginger, cinnamon, and turmeric.

Provided by Joanna Orssich

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 35m

Yield 24

Number Of Ingredients 11

1 pound butternut squash, peeled and diced
3 apples, diced
1 ⅓ cups brown sugar
1 red onion, diced
4 tablespoons cider vinegar
1 tablespoon ground turmeric
½ teaspoon chile powder
½ teaspoon ground cinnamon
½ teaspoon cumin
½ teaspoon ground ginger
¼ teaspoon garlic powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place butternut squash on the prepared baking sheet in a single layer.
  • Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
  • Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
  • Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.9 mg, Sugar 14.3 g

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ROASTED BUTTERNUT SQUASH WITH TAHINI SAUCE RECIPE | REAL SIMPLE
1 3-lb. butternut squash, peeled, seeded, and chopped into 1-to-2-in. chunks ; 2 tablespoons olive oil ; 1 ¼ teaspoons kosher salt, divided ; ½ cup tahini ; 1 clove garlic, grated ; 1 ½ tablespoons honey ; 1 tablespoon soy sauce ; 1 tablespoon lemon juice ; 1 tablespoon rice vinegar ; 3 tablespoons toasted pepitas
From realsimple.com


BLACK AND WILD RICE SALAD WITH ROASTED SQUASH RECIPE - BON APPéTIT
2013-12-17 Step 2. Preheat oven to 450°. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off …
From bonappetit.com


BUTTERNUT SQUASH, FARRO SMITTEN KITCHEN - FERIAGRAFIX.COM
2022-05-11 delhi ranji trophy 2022 / mongolian national anthem name / butternut squash, farro smitten kitchen. Posted on May 11, 2022 by butternut squash, farro smitten kitchen ...
From feriagrafix.com


ROASTED BUTTERNUT SQUASH SALAD - ONLY GLUTEN FREE RECIPES
2021-10-20 Toss butternut squash with olive oil, maple syrup, pepper and salt. Place squash on the prepared baking sheet and roast for 20 – 25 minutes, until tender. Set aside to cool. While the squash is roasting, prepare the vinaigrette. Whisk together orange juice, apple cider vinegar, shallots, olive oil, maple syrup and basil.
From onlyglutenfreerecipes.com


KALE SALAD WITH BUTTERNUT SQUASH - RECIPE GIRL
2014-11-19 To roast the squash: Preheat the oven to 400 degrees F. Cut, seed and peel your butternut squash. Carefully cut the squash crosswise into 3/4-inch slices, and then cut those slices into cubes. Lightly coat the squash with olive oil and a big pinch of salt. Spread squash evenly on a baking sheet lined with parchment paper.
From recipegirl.com


BLACK RICE SALAD & BUTTERNUT SQUASH & POMEGRANATE SEEDS RECIPE …
Step 2. Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool.
From myrecipes.com


BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Roast squash, sage, chestnut and pancetta risotto. 40 minutes Not too tricky. Pumpkin pie. 2 hours 20 minutes Not too tricky. Pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions. 1 hour Super easy. Spicy squash soup. 55 minutes Super easy. Mozzarella & squash skewers.
From jamieoliver.com


ROASTED BUTTERNUT SQUASH QUINOA SALAD - FOOLPROOF LIVING
2020-10-06 Simply: Roast the vegetables. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper, add the prepared butternut squash and red onion and season with oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until the butternut squash is easily pierced with a knife. Set aside to cool.
From foolproofliving.com


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