Butternut Squash Bake With Wild Rice

Ingredients

• 1 cup (6½ oz.) uncooked wild rice blend
• 1 ¾ cups vegetable broth, plus more if needed
• 1 pound prechopped butternut squash (about 3½ cups)
• 1 yellow onion, sliced lengthwise into thin wedges (about 1 cup)
• 4 ounces fresh wild mushroom blend or cremini mushrooms, sliced (about 1½ cups)
• 3 sprigs rosemary
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil, divided, plus more for baking dish
• 1 teaspoon kosher salt, divided
• 1.50 cups heavy whipping cream
• 1 ¼ ounces Parmesan cheese, finely shredded (about ½ cup), divided

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