Wild Rice with Butternut Squash, Leeks, and Corn Recipe

Ingredients

• 1 1/2 cups wild rice (about 9 ounces)
• 2 teaspoons coarse kosher salt
• 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
• 3 tablespoons olive oil
• 6 tablespoons (3/4 stick) butter, divided
• 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