Cut the butternut squash in half lengthwise. Leave the skin and seeds.
Drizzle the flesh with olive oil, season with salt and pepper, and roast in the oven at 180°C for 1 hour.
After removing it from the oven, remove the seeds and scrape out the flesh.
Sauté the sliced onion for a few minutes in olive oil.
Then add the rice and cook until the grains become translucent.
Add the white wine and let it reduce until almost all the liquid has evaporated.
Add the squash and half of the broth, cooking on low heat for 7 minutes, stirring regularly.
Add the remaining broth and cook for another 7 minutes on low heat.
Off the heat, stir in the gorgonzola cut into cubes and mix vigorously.
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