Preheat oven to 400°F. Toss squash in olive oil and 1/2 tsp salt. Roast in oven till soft, about 30 mins.

Bring water and bullion to a simmer in a small saucepan to create chicken broth.

In a medium pot, melt butter and saute the shallots for 10 min. Add rice and stir to coat in butter.

Add wine and stir for 3 mins. 1 cup at a time, add broth and stir for 5-6 to allow broth to be absorbed. Continue until all broth is used and rice is al dente.

Remove rice from heat and stir in squash and cheese.