Roasted Butternut Squash & Rice Salad

• 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
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

1. Preheat oven to 425u0b0. 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.
2. Meanwhile, cook rice according to package directions. Remove from heat; cool completely.
3. 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.

brown sugar, balsamic vinegar, olive oil, kosher salt, butternut squash, jasmine rice, sweet red peppers, pine nuts, green onions, dill, fresh parsley, olive oil, red wine vinegar, kosher salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-butternut-squash-rice-salad/ (may not work)