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Preheat the oven to 300 degrees.
Pour stock into a pot on your back burner over medium heat until it begins to simmer and then reduce to low heat.
Slice squashes in half lengthwise and remove seeds. Rinse under water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir in 1 tablespoon olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
Meanwhile, fill a large saucepan with about 1 inch of water, place over flame until it begins to simmer.
Place flesh down in the pan to steam the squash. Remove squash once soft enough to easily pierce with a fork through the skin and flesh, about 20 minutes.
Once squash is tender, reserve ½ cup of the steaming liquid and add to the stock.Scoop out flesh of the squash into a bowl and discard the skins.
Place a saucepan over medium low heat. Add butter, oil and onion. Once onion is translucent add the Arborio rice. Stir the rice to coat it with the oil and butter. Toast the rice for about 1 minute. Add squash, making sure to break up any larger pieces. Add wine and let it reduce completely until there is about ½ the amount of liquid, about 2 minutes.
Add 1 ladle full of stock mixture. Stir every few minutes until the liquid is almost completely absorbed. Repeat this step until rice is almost fully cooked and about one ladle full remains, about 30 minutes.
Remove from heat. Add the final ladle full of stock, cheese and black pepper and rosemary, if using. Stir until completely combined. Cover for 10 minutes.
Top with roasted squash seeds and serve.