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