4 cups chicken broth (veggie broth would work, too!)
1/2 tsp saffron threads, pulverized (I used my garlic press for this)
3 Tbsp olive oil
1 cup red onion, chopped
1 1/2 cups arborio rice
2-3 cups cooked, pureed butternut squash
1 cup Parmesan cheese, optional
salt and pepper to taste

Bake squash until tender, scoop out flesh and reserve. Saute onion in olive oil until tender. Bring broth and saffron to simmer in saucepan. Stir in rice and cook until just done – 15-20 minutes. Stir in squash, onions and, cheese. Mixture should be creamy. Serves 6-8

I left out the cheese because of dairy intolerances, and it was still so good – Enjoy!