Wild Rice Stuffing with Squash and Mushrooms

In a medium saucepan, bring broth to boiling over medium heat. Add wild rice, reduce heat, cover and simmer 50 minutes. Remove from heat; drain if needed.

Preheat oven to 375°. In a large skillet melt 2 tablespoons butter over medium heat. Add onion, celery and poultry seasoning; cook 4 minutes. Add mushrooms; cook 4 minutes more or until vegetables are tender. Remove to large bowl.

Add remaining butter to skillet. Add squash cubes and salt; cook 15 minutes or until nearly tender.

Add wild rice and squash to mixture in bowl. Transfer to a buttered 3-quart baking dish. Cover and bake 20 minutes. Uncover and bake 10 minutes more or until heated through. Top with parsley before serving.