Lunch: Roasted Butternut Squash & Rice Salad Recipe

This recipe includes superfoods such as:

Nuts

Health benefits of Roasted Butternut Squash & Rice Salad Recipe

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

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

Instructions

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.

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