Wild Rice with Butternut Squash, Leeks, and Corn

Name: Wild Rice with Butternut Squash, Leeks, and Corn
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 11/2-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

Wild Rice with Butternut Squash, Leeks, and Corn was pinched from <a href="http://www.epicurious.com/recipes/food/views/Wild-Rice-with-Butternut-Squash-Leeks-and-Corn-350425" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1 1/2 cups wild rice (about 9 ounces)

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2 teaspoons coarse kosher salt

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3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)

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3 tablespoons olive oil

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6 tablespoons (3/4 stick) butter, divided

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1 1/2 cups finely chopped leeks (white part only)

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1 1/2 cups frozen white corn kernels, thawed

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1 tablespoon chopped fresh Italian parsley

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