PREP: 25 min. plus cooling
Cook: 25 Min.
MAKES: 12 Servings

3 Tbsp. brown sugar
3 Tbs. balsamic vinegar
2 Tbsp. olive oil
1 tsp. salt
1 med butternut squash, peel and cut into 1/2 pieces
2 cups uncooked jasmine rice or any rice you like
2 large red peppers, cut into 1/2 inch pieces
1 cup of pine nuts, toasted
6 green onions, thinly sliced
3 Tbsp. snipped fresh dill
3 Tbsp. chopped parsley
DRESSING

1/2 cup olive oil
3 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

1. Preheat oven to 425 degrees. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15 by 10 inch baking pan. Bake 25 to 30 minutes or until tender. Cool completely.
2. Cook rice according to package directions. Remove from heat: cool completely.
3. In a large bowl, combine the next 5 ingredients and rice. In a small bowl, whisk the dressing ingredients. Pour over the salad :toss to coat. Cover salad and refrigerate. ENJOY!!