Winter Vegetable and Wild Rice Casserole

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4 ounces thinly sliced prosciutto

1 bunch rainbow carrots (about 1 pound), peeled and cut into ¼-inch slices on the bias

2 medium parsnips (about 8 ounces total), peeled and cut into ½-inch half-moons

1 small butternut squash (about 2 ¼ pounds), peeled, seeded and cut into ½-inch chunks

1 leek, white and light-green parts only, split, thinly sliced and rinsed well after slicing

1 teaspoon chopped fresh thyme leaves

1 ½ cups wild rice blend

One 15-ounce can white beans, drained and rinsed

4 garlic cloves

Juice and zest of 1 lemon

1 chicken bouillon cube

4 tablespoons olive oil

¾ cup grated Parmesan

Kosher salt

Directions at foodnetwork.com

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