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Sweet Savory Roasted Butternut Squash Rice Salad

Savory Sweet Roasted Butternut Squash Rice Salad

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Lois Carter Crawford


  • 1 Butternut Squash peeled, seeded and cubed
  • 4 tablespoons olive oil divided
  • 1/2 teaspoon sea salt
  • 1 15.5- ounce can black beans drained and rinsed
  • 1/2 cup uncooked brown rice
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon curry
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1-1/2 cups water
  • Toasted pine nuts optional


Roast the Squash

  1. Place the cubed squash in a bowl.
  2. Add 2 tablespoons olive oil and the sea salt. Mix to coat.
  3. Spread evenly over one layer on a large baking sheet.
  4. Bake at 450F degrees for a total of 30 minutes, turning the cubes over once about halfway through the cook time.
  5. Remove from oven and set aside.

Make the Rice

  1. Heat the remaining olive oil in a medium saucepan over medium high heat.
  2. Add 1/2 the rice and stir to coat. Continue to cook the rice until it begins to brown.
  3. Add the remaining spices and stir to release flavor.
  4. Add the water, stir and bring to a boil.
  5. Reduce the heat to simmer and cover the pot.
  6. Continue simmering the rice until all the water is absorbed and the rice is tender, about 35 minutes. (Check it occasionally so it doesn't burn.)

Combine the Salad

  1. Place the black beans, roasted squash and rice in a large bowl and stir to combine.
  2. Serve immediately or chill to serve later. Add toasted pine nuts to garnish, if desired.