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Wild Rice and Butternut Squash and Leeks

From Shenandoah Valley Homegrown

<p>A little bit Fall and a little bit festive!</p>
Source: altered from epicurious (Entered by Kim Johnston)
Serves: serves 4-6

1 1/2 cup wild rice
2 tsp coarse kosher salt
3 cup peeled & cubed (1/2in) butternut squash (~1 1/2 lbs squash)
6 Tbs olive oil
1 1/2 cup finely chopped leeks (white part only)
1 Tbs chopped fresh Italian parsley

Step by Step Instructions
  1. 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.) Test-Kitchen Tip: Some kinds of wild rice take longer to cook than others. The rice is fully cooked when the grains are tender but still chewy and beginning to split. Be sure to test the rice before draining.
  2. 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.)
  3. Heat 3 tablespoons olive oil in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes.
  4. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in parsley. Season with salt and pepper. Transfer to bowl and serve.