Ingredients

2 butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice (prepared as container directs)
3/4 pound kielbasa, cut into 1/4-inch
2 cups frozen corn kernels
3/4 cup half-and-half
1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.  Season the squash with 1 tablespoon of the olive oil, salt and pepper. Place on a baking sheet and bake for 45 minutes until tender. Remove from the oven and set aside to cool. In a blender or food processor or with a hand blender, puree the squash with 2-3 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, using chicken stock and 1/2 cup of the chopped onions prepare rice according to package directions. Remove the rice from the pan and cool. In a saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown. Add the remaining 2 cups of onions and corn.  Sauté for 5 minutes until tender.  Add remaining 6 cups of stock and the squash puree. Boil then reduce the heat to medium-low, cover and simmer for 15 minutes. Stir in the rice and continue to cook for 10 more minutes. Remove from the heat, stir in the half-and-half and the parsley and serve.

*adapted from Food Network.com