|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.