Adapted from The Savory Notebook
3 lb butternut squash
4 14-oz cans (7 cups) chicken stock (I prefer College Inn
brand)
1½ c basmati rice
2½ c chopped onions
¾ lb kielbasa
2-3 c corn kernels
1 12-oz can evaporated milk
salt and ground white pepper, to taste
2 T chopped parsley