Vered's Israeli Cooking

Butternut Squash and Rice Salad with Feta and Sumac

Butternut squash and rice salad with feta and dried tomato powder

Advertisements

This wonderful salad is inspired by the late Orna and Ella bistro in Tel Aviv.

Butternut Squash and Rice Salad with Feta and Sumac

Recipe by Vered GuttmanCourse: Appetizers, SidesCuisine: IsraeliDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes

Sumac is a sour and crunchy spice that’s available online and at Middle Eastern supermarkets.

INGREDIENTS

  • ½ butternut squash, peeled

  • Oil spray

  • 1 teaspoon brown sugar

  • Kosher salt

  • 1 cup basmati rice, washed

  • 1 tsp salt

  • 3 tablespoons olive oil

  • ¼ cup pumpkin seeds

  • 1/2 tsp cumin seeds

  • ½ red onion, chopped

  • ¼ cup chopped mint leaves

  • ¼ cup Italian parsley, chopped

  • 1 Serrano pepper, seeded and thinly sliced

  • 1 tablespoon sumac

  • ¼ lb. feta (optional)

DIRECTIONS

  • Turn oven to 425 degrees. Cut the butternut squash to 1/2 inch cubes. Arrange in a tray, spray with oil, sprinkle with brown sugar and salt and bake for about 10-15 minutes, until just fork tender.
  • Cook rice in 1½ cups of boiling water and 1 tsp salt until done (about 13 minutes). Let rice sit in the pot for 10 minutes without removing the lid, then transfer to a large bowl and let it cool down for about 15 minutes.
  • In the meantime, put 1 tablespoon olive oil, pumpkin seed and cumin seed in a skillet over medium heat and fry seeds until golden, stirring frequently, about 3 minutes. Set aside.
  • In a large bowl mix rice and squash. Add 2 tablespoons olive oil, onion, herbs, Serrano and sumac and mix very gently. Add the feta and mix very gently again. Sprinkle with pumpkin seed-cumin mixture on top. Serve warm or at room temperature.
Exit mobile version