Heat oven to 200C/180C fan/gas 6.
Toss the squash in the oil in a roasting tin
and roast for 15-20 mins until tender and
golden. With 4-5 mins to go, toss the
pumpkin seeds with a little salt, make
a little space amongst the squash
and spread out the seeds, then finish
roasting. Remove half the squash and
purée or mash, and keep the rest warm
in a very low oven until ready to serve.
Meanwhile, soften the onion and garlic
in the butter in a frying pan. Stir in the
rice for 1-2 mins. Add the wine and cook,
stirring, until the wine has evaporated.
Add the hot stock, a ladleful at a time,
stirring until each addition is almost
completely absorbed. Once all the stock
has been added, the rice should be tender
and creamy. Stir in the puréed or mashed
squash until warm, then season if you
like. Serve in shallow bowls, scatter over
the reserved roasted squash, crumbled
cheese, chives and pumpkin seeds.