1. Preheat the oven to 400 degrees.
2. Place the squash on a baking sheet and roast for 1 hour or until tender when pricked with a fork.
3. Cool slightly and cut in half lengthwise.
4. Remove and discard the seeds.
5. Scoop out the flesh from the skin.
6. Chop flesh and set aside.
7. Melt the butter in a large saucepan over medium heat.
8. Add the onion and garlic and sauté for 3 minutes.
9. Add the rice stirring to coat completely with the butter.
10. Add the stock, 1/2 cup at a time, stirring constantly, adding more stock only when the previous amount has been absorbed.
11. Cook the rice completely which takes about 30 minutes.
12. Stir in the squash, olives, cheese and parsley.
13. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout.
14. Season to taste with the salt and pepper. |
