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

2 teaspoons coarse kosher salt

3 cups peeled cubed butternut squash (from 11/2-pound squash)

5-6 cloves garlic, peeled

3 tablespoons olive oil

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

Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes, garlic and 2 tablespoons oil in a 9 by 13 baking pan.  Roast until squash begins to brown around the edges, stirring occasionally, about 45 minutes.

While squash is baking, 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.

Heat remaining tablespoon of oil in a large saucepan over medium heat.  Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Fish out garlic cloves from squash and smash them into the leek liquid with the back of your spoon against the side of the pan.  Stir.  Add corn; simmer 2 minutes longer. 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.

(The rice and squash may be cooked ahead of time and refrigerated overnight.  It makes sense to roast a double batch of squash and then use the extra to make butternut squash soup.)

Adapted from a recipe by Nancy Oakes and Pamela Mazzola, from Bon Appetit, Nov 2008.