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["Preheat the oven to 375 degrees F.", "Toss the squash with the oil and Essence, and spread in 1 layer on a baking sheet.", "Roast, stirring occasionally, until just tender, about 45 minutes.", "Remove from the oven and set aside.", "In a medium pot, bring the broth to a simmer and keep at a bare simmer.", "In a large pot, melt the butter.", "Add the onion and cook, stirring, until soft, about 4 minutes.", "Add the garlic and cook for 30 seconds.", "Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.", "Add the wine and cook, stirring, until it evaporates.", "Add 1/2 cup of the stock, the squid ink, the salt, and pepper.", "Continue to cook and stir, adding 1/2 cup of the stock at a time as the rice absorbs the liquid.", "Cook until all the liquid has been absorbed and the rice is tender, about 20 minutes.", "Remove from the heat and let stand for 5 minutes.", "Stir in the grated cheese, and mix well.", "Fold in the baked squash.", "Serve immediately, topping each portion with the Parmesan cheese curls and chives.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
