Roasted Delicata Squash and Sage Brown Rice Salad with Pecans

Name: Roasted Delicata Squash and Sage Brown Rice Salad with Pecans
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (300 g) brown rice; 3 cups (720 ml) water; 1 teaspoon (6 g) kosher salt; 1½ whole (680 g) delicata squash (about 1½ pounds / 680 g), halved, seeded, and cut into ½-inch-wide (12 mm) wedges; ¼ cup (8 g) fresh sage leaves, loosely packed, roughly chopped; ⅓ cup (80 ml) extra-virgin olive oil; 3 tablespoons (45 g) unsalted butter, cold, cut into 3 pieces; 2 tablespoons (30 ml) red wine vinegar; 1 medium (25 g) shallot, minced, finely minced; ½ teaspoon (2½ g) Dijon mustard; to taste kosher salt; to taste black pepper, freshly ground; ¾ cup (100 g) raw pecans, roughly chopped, roughly chopped into bite-sized pieces; ¼ cup (35 g) unsalted pepitas (pumpkin seeds) (optional); ⅓ cup (55 g) dried cranberries (optional)

From the MyKitchenBank Kitchen

A warm-served grain salad featuring nutty brown rice, roasted delicata squash wedges with crispy sage, toasted pecans, and a warm brown butter vinaigrette. The combination of tender squash, chewy rice, and buttery nuts creates satisfying layers of texture. This salad works well as a vegetarian main course or an elegant side dish for fall gatherings.

Prep: 20 min
Cook: 55 min
Wait: 35 min
Total: 1 hr 50 min
Makes: 4 servings as a main course, 6 as a side dish

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Ingredients

4 servings

1½ cups (300 g) brown rice
3 cups (720 ml) water
1 teaspoon (6 g) kosher salt
1½ whole (680 g) delicata squash (about 1½ pounds / 680 g), halved, seeded, and cut into ½-inch-wide (12 mm) wedges
¼ cup (8 g) fresh sage leaves, loosely packed, roughly chopped
⅓ cup (80 ml) extra-virgin olive oil
3 tablespoons (45 g) unsalted butter, cold, cut into 3 pieces
2 tablespoons (30 ml) red wine vinegar
1 medium (25 g) shallot, minced, finely minced
½ teaspoon (2.5 g) Dijon mustard
to taste kosher salt
to taste black pepper, freshly ground
¾ cup (100 g) raw pecans, roughly chopped, roughly chopped into bite-sized pieces
¼ cup (35 g) unsalted pepitas (pumpkin seeds) (optional)
⅓ cup (55 g) dried cranberries (optional)

Equipment (6)

Large baking sheet (16×12 inches / 40×30 cm)
2-quart (2 L) heavy-bottomed saucepan with lid
Medium bowl
Whisk
Sharp chef's knife
Cutting board

Steps

Before you start

Start the brown rice first so it cooks while you prep the squash
Preheat your oven to 425°F (220°C) before cutting the squash
Have all your vinaigrette ingredients measured and ready to go

1
Cook the brown rice
- Bring the 3 cups (720 ml) of water to a boil in a 2-quart saucepan over high heat.
- Add the 1.5 cups (300 g) brown rice and 1 teaspoon (6 g) kosher salt.
- Stir once, reduce heat to low, cover with a tight-fitting lid, and cook for 35–40 minutes.
- The rice is done when the water is absorbed and the grains are tender but still have a slight chew.
- Set aside covered; the rice will steam for 5 minutes.
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Ready when: Water is fully absorbed and grains are tender with a slight chew
Tip: Don't lift the lid while rice cooks—steam loss prevents even cooking.
2
Prep and roast the squashOven 425°F / 220°C
- While the rice cooks, preheat your oven to 425°F (220°C).
- Halve the delicata squash lengthwise, scoop out the seeds with a spoon, and cut each half into ½-inch-wide (12 mm) wedges.
- Place the wedges on a large 16×12-inch (40×30 cm) baking sheet.
- Drizzle with 3 tablespoons (45 ml) of the olive oil, sprinkle with ¼ teaspoon (1.5 g) salt and a few grinds of black pepper, and toss to coat evenly.
- Spread in a single layer.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the cut sides are deeply golden and the flesh is very tender.
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Ready when: Cut sides are deeply caramelized and flesh is very tender when pierced with a fork
Tip: Stir the squash halfway through for even browning on all sides.
3
Toast the pecans and sageOven 425°F / 220°C
- In the last 3–4 minutes of the squash roasting, add the ¾ cup (100 g) chopped pecans to a small spot on the same baking sheet (or use a separate small sheet), and toast at 425°F (220°C) until fragrant and lightly darkened, about 3 minutes.
- The pecans should smell toasty but not burnt.
- Remove the baking sheet from the oven.
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Ready when: Pecans are fragrant and lightly darkened but not burned
Tip: Watch closely—pecans burn quickly at high heat. Smell is the best doneness indicator.
4
Fry sage and finish vinaigrette
- While the squash finishes roasting, make the brown butter vinaigrette.
- In a small heavy-bottomed pan over medium heat, combine the 3 tablespoons (45 g) cold butter pieces and the ¼ cup (8 g) chopped sage.
- Let the butter melt slowly, about 2–3 minutes, stirring occasionally.
- When the butter foams and turns golden brown (it will smell nutty and you'll see brown specks at the bottom), remove from heat.
- Pour the butter and sage into a medium bowl, leaving just a tiny bit of foam behind if desired.
- Add the 2 tablespoons (30 ml) red wine vinegar, the minced shallot, and the ½ teaspoon (2.5 g) Dijon mustard.
- Whisk well to emulsify.
- Season with salt and black pepper to taste.
- The vinaigrette should taste tangy and herbal with a hint of nuttiness.
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Ready when: Butter is golden brown with a nutty aroma and visible brown specks
Tip: Don't overheat the butter or it will taste burnt. Watch for the moment the foam subsides and brown bits appear.
5
Assemble the warm salad
- Fluff the cooked brown rice with a fork and transfer to a large bowl.
- While the rice is still warm, pour the warm brown butter and sage vinaigrette over it and toss gently but thoroughly to coat.
- Add the roasted squash wedges and toasted pecans, and fold together with a rubber spatula.
- If using the optional pepitas and dried cranberries, add them now.
- Taste and adjust the seasoning with salt and black pepper as needed.
- Serve while warm or at room temperature.
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Ready when: All components are combined and the rice is evenly coated with warm dressing
Tip: Toss the warm rice with the warm dressing for best absorption of flavors.

Good to know

Tips

For deeper caramelization on the squash, leave it undisturbed on the baking sheet for the first 15 minutes before stirring. This creates flat, golden sides.
Brown butter is made when milk solids in the butter toast and turn golden; stop the moment it smells nutty or it will taste acrid and bitter.
This salad is heartier when served warm but is also delicious at room temperature for a cold lunch. If serving cold, let it come to room temperature for the best flavor.

Make ahead

You can cook the brown rice up to 2 days ahead and store it refrigerated in an airtight container. Reheat it gently in a skillet with a splash of water over medium heat, stirring occasionally, until warmed through. You can also roast the squash and toast the pecans up to 4 hours ahead; store them covered at room temperature. Make the vinaigrette just before assembly so the sage flavor and warmth are at their peak.

Storage & reheating

Leftovers keep, covered, in the refrigerator for up to 3 days. The salad is best served warm or at room temperature on the day it's made; the pecans will soften if stored with the dressing for more than a few hours. To reheat, gently warm the salad in a wide skillet over medium-low heat, stirring occasionally, until warmed through (about 5 minutes). You can also reheat portions in the microwave, covered, for 1–2 minutes.

Substitutions

delicata squash (about 1½ pounds / 680 g) → butternut squash or acorn squash. Cut into ¾-inch (2 cm) pieces and roast for 30–35 minutes; these varieties are denser and take slightly longer to soften.
red wine vinegar → balsamic vinegar or apple cider vinegar. Use the same amount. Balsamic will add more sweetness and depth; cider vinegar will be slightly brighter.
fresh sage leaves → fresh thyme or a mix of thyme and rosemary. Use the same amount. Thyme is more delicate; start with half the amount of dried herb if using that instead.
raw pecans, roughly chopped → walnuts, almonds, or sunflower seeds. Use the same amount. Toast for 2–3 minutes until fragrant for the best flavor.