Emeril did right on this one, that’s for sure. DEE-LISH.
1 medium butternut squash, about 1 1/2 to 2 pounds
2 tablespoons olive oil
Freshly ground black pepper
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
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 400 degrees.
Cut squash in half, remove seeds, then season the squash with 1 tablespoon of the oil, salt and pepper. Place cut side down on a baking sheet and roast for 1 hour. Remove from the oven, cool completely, then peel. In a blender, 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 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. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve.