Lunch idea from African Impact!

It's getting hotter in St. Lucia and summer is definitely just around the corner! We thought we would treat you to a summer recipe special that we all cannot wait to start enjoying again. Its quick and easy as well as being healthy and delicious. Enjoy!!

Roasted Butternut & Rice Salad Recipe

The finished dish!

Ingredients: 

3 tablespoons brown sugar
1 tablespoon salt
10 tablespoons olive oil
1 medium butternut squash, peeled and cut into 3/4-inch cubes
2 cups rice
2 large red peppers, cut into 1/2-inch pieces
1 cup pine nuts, toasted
6 green onions, thinly slices
3 tablespoons coarsely chopped fresh parsley (used mixed herbs??)

Directions:

In a large bowl, combine the brown sugar , oil and salt. Add squash; toss to coat. 
Transfer to a greased baking pan, bake at 220 C for 25-30 minutes or until tender, stirring occasionally. Cool completely.  

Meanwhile, cook rice according to package directions, remove from the heat, cool completely. 

In a large bowl combine the red peppers, pine nuts, green onions, parsley, squash and rice. Toss together until all mixed in. Sprinkle some parsley on top for presentation and serve. 

Note: To toast nuts, spread in a baking tin. Bake at 200 C for 5-10 minutes or until lightly brown, stirring occasionally. Or, Spread in a dry nonstick pan and heat over low temperature until lightly browned, stirring occasionally.