Step 1

Preheat the oven to 375 degrees F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.

Step 2

Transfer the squash and onions to a blender and puree, adding the broth to make a creamy yet thick consistency.

Step 3

Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.