Name: Wild Rice with Butternut Squash, Leeks, and Corn
Yield: 10 Servings
Ingredients: 1 1/2 cups wild rice (about 9 ounces); 2 teaspoons coarse kosher salt; 3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash); 3 tablespoons olive oil; 6 tablespoons (3/4 stick) butter, divided; 1 1/2 cups finely chopped leeks (white part only); 1 1/2 cups frozen white corn kernels, thawed; 1 tablespoon chopped fresh Italian parsley

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