Fry the onion gently in the olive oil until soft but not browned.
Add the squash and rice and stir until the grains are coated with oil. Add 2 ladles of stock and bring to a simmer.
Cook, stirring until almost all the stock is absorbed. Add the rest of the stock a little at a time, cooking until each addition is absorbed, the squash is soft and the rice is al dente and creamy. Season well. Divide between 4 bowls and scatter with cheese.
In the original recipe it states that you should only use 250g (½ lb) of squash but what about the rest? To my mind, you can chuck it all in, the more, the merrier! ?