Ingredients
3 tablespoons brown sugar3 tablespoons balsamic vinegar2 tablespoons olive oil1 teaspoon kosher salt1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes2 cups uncooked jasmine rice2 large sweet red peppers, cut into 1/2-inch pieces1 cup pine nuts, toasted6 green onions, thinly sliced3 tablespoons snipped fresh dill3 tablespoons coarsely chopped fresh parsleyDRESSING:1/2 cup olive oil3 tablespoons red wine vinegar1/2 teaspoon kosher salt1/4 teaspoon pepper
Preparation
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.
