butternut squash and wild rice

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 medium onion chopped
3 cloves of garlic chopped
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
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 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 butter in skillet and add chopped onion and garlic, saute until the onion is translucent. Add corn and 1/2 cup of water let simmer 2 minutes. Add wild rice and butternut squash and simmer til all the liquid has been absorbed. Stir in the parsely and season to taste with salt and pepper.
Serve while still warm.

Serving Size: 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KLTHOMAS29.