Roasted Butternut Squash Rice Salad Recipes

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.

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.

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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
• Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
• Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

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

Steps:

• Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.

Steps:

• Step 1.
• Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
• Step 2.
• Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
• Step 3.
• Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
• Step 4.
• Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
• Step 5.
• Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).

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.