Wild Rice with Butternut Squash

Recipe by Nancy Oakes and Pamela Mazzola for Bon App�tit Magazine.
Photo by Tim Morris Photographer.

1 package	Fall River Fully Cooked Wild Rice
3 cups	1/2-inch cubes peeled butternut squash cubes, (from 1-1/2-pound squash)
3 tablespoons	Olive oil
6 tablespoons (3/4 stick)	Butter, divided
1 ½ cups	Finely chopped leeks (white part only)
1 ½ cups	Frozen white corn kernels, thawed
1 tablespoon	Chopped fresh Italian parsley
To taste	Salt and pepper

Preheat oven to 350�F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast squash just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Separate rice grains. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

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