Preheat oven to 450 degrees F.

Halve squash lengthwise. Scoop out seeds and guts.

Cut long crescent shaped slices (about 1 and 1/2 to 2 inches wide). Brush each slice with olive oil and then lightly season with salt.

Roast slices in a shallow baking pan (you can also use a baking sheet), skin side down, flesh side up until tender and beginning to turn golden brown, about 50 minutes. (Start risotto after squash has been cooking about 30-40 minutes so it will all finish at the same time).

When finished cooking, cut out 1/2 inch pieces of cooked squash, discarding skin. Set aside approximately 1/3 to 1/4 of squash for serving on top or side of risotto and cover loosely with foil to keep warm. Roughly mash the remaining squash that you will be adding to the risotto.

Bring chicken broth to a simmer, turn down, but keep over heat to maintain hot temperature.

In a medium pot or deep skillet, add butter and onion.

Cook onion over medium heat until softened, about 4-5 minutes.

Add rice, garlic, and cumin and cook, stirring frequently, about 3 minutes.

Stir in 1/2 cup chicken broth and simmer, stirring frequently, until broth is absorbed.

Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente, about 15-20 minutes (soft, but firm - make sense? You still want it to have shape and texture, not just turn into mush). Do not feel obligated to use all of the broth. There will be leftover broth (I usually land between 4-5 cups of broth used. Depending on your altitude and humidity, you could use more or less).

Simmer to combine everything, just about 1 minute. (If the risotto seems dry at all, thin risotto with some leftover broth to make a little more creamy.)