Wild Rice with Butternut Squash, Leeks, and Corn

(recipe from Bon Appetit magazine)

1 1/2 cups wild rice
2 tsp. coarse salt
3 cups butternut squash, peeled and cut into 1/2-inch cubes (from 1 1/2 lb. squash)
3 Tbsp. olive oil
6 Tbsp. butter, divided (I used coconut oil)
1 1/2 cups leeks, finely chopped
1 1/2 cups frozen white corn kernels, thawed
1 Tbsp. chopped fresh parsley

Rinse rice in strainer under cold water; drain.  Bring 6 cups water and 2 tsp. coarse salt to boil in a large saucepan.  Add rice; bring to a boil.  Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes.  Drain.  Spread on a rimmed baking sheet to cool.  Transfer to bowl.

Preheat oven to 350F.  Oil a rimmed baking sheet.  Toss squash cubes and 3 Tbsp. oil in a medium bowl.  Spread squash in a 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.

Melt 4 Tbsp. butter in a 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.  Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes.  Stir in 2 Tbsp. butter and parsley.  Season with salt and pepper.  Transfer to a bowl and serve.