In medium saucepan, cook wild rice in chicken broth as directed on package, about 1 hour. Meanwhile, peel and cut squash in 3/4-inch cubes; you should have about 3 cups of cubes. In large skillet, melt butter over medium heat until starting to brown. Add onion and squash. Cook 8 minutes, stirring occasionally, until slightly browned. Stir in apple cider, corn and cranberries. Cover; cook 5 minutes or until cranberries pop. Stir in brown sugar, salt, cinnamon and ginger. Set aside. When wild rice is cooked, stir into corn mixture. Sprinkle with parsley and serve hot.

Tips: This is an ideal holiday meal recipe. You don’t need oven space for this delicious fall or winter side dish as it cooks on the stove top.

Any apple cider or apple juice will work in this recipe, but the unfiltered type has more fresh apple flavor.