Wild Rice and Butternut Squash Bake

Cook wild rice blend according to package directions, substituting broth for water. Transfer to a large bowl; let cool to room temperature, about 30 minutes, tossing occasionally with a fork.

Meanwhile, preheat oven to 425°F. Line a baking sheet with parchment paper. Place squash, onion wedges, mushrooms, and 2 rosemary sprigs on baking sheet. Drizzle with vinegar, 2 tablespoons oil, and 3/4 teaspoon salt. Toss to coat; spread in a single layer. Roast until squash is tender and browned, 25 to 35 minutes. Let cool to room temperature, about 20 minutes. Discard rosemary sprigs (it's OK if some leaves remain).

While squash cools, combine cream and remaining rosemary sprig in a small saucepan. Cook over medium, stirring occasionally, until cream just begins to bubble around sides. Remove from heat and let stand for 15 minutes. Discard rosemary sprig.

Add squash mixture, ¼ cup cheese, and remaining ¼ teaspoon salt to rice in bowl. Toss to combine; transfer to a lightly greased 2-quart baking dish.

To Serve Immediately: Preheat oven to 375°F. Pour cream over rice mixture. Top with remaining ¼ cup cheese and drizzle with remaining 1 tablespoon oil. Bake until cream is bubbly around edges and top is browned, 30 to 35 minutes.