Heat the oven to 160 C and prepare the squash - take out seeds and skin too if necessary, I prefer all except butternut without. Cut them into bigish chunks, 2 inches across, sprinkle with a little oil, a pinch of chili flakes, S&P and arrange on a baking tray. Bake for 40 mins until browning nicely at the edges
2 Pick and chop the parsley, crumble/chop up the feta into small chunks
3 After the squash has been cooking for 20 mins, put the stock on to warm and chop the onion as finely as you can and fry gently in a little olive oil in a large pan.
4 When the onions are translucent (5-7 mins) add the rice and stir for 30 seconds
5 Add the wine and reduce right down
6 Add in the hot stock a ladle at a time, stirring constantly until the liquid is absorbed. The rice is cooked when it tastes right, about 20 mins in but start checking at 12mins
7 Take off the heat and add in the roasted squash, chopped feta, parsley and squeeze over the lemon juice - mix gently but firmly and serve in a deep bowl with a glass of fresh white