2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt and Pepper, to taste
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch slices
2 cups fresh corn kernels (I actually used frozen since corn isn’t it season and it still tasted great)
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 400 degrees F.
Season the squash with 1 tablespoon of oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and set aside to cool a little. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.