Preheat oven to 450 degrees F.

Cut the squash in half, lengthwise and discard seeds. Put cut sides down, in an oiled shallow baking pan. Bake squash until tender and lightly browned, about 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and coarsely chop it.

In a saucepan bring stock to a simmer and keep it there.

In a large saucepan or skillet, cook onion, garlic, and ginger root in butter over medium low heat, stirring frequently, until softened. Stir in rice and cook over medium heat, stirring constantly for about 1 minute to toast the rice. Add wine and cook, stirring, until almost all the wine has been absorbed. Stir in 1/4 cup stock and cook, stirring constantly, and keeping at a simmer throughout, until almost absorbed. Continue simmering and adding stock, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until all the stock has been added, rice is tender and creamy-looking but still "al dente." The entire process should take around 20 minutes. Stir in chives and salt and pepper to taste and garnish with chives and grated Parmesan.

Note: In order to obtain best results, the stock added to risotto should always be hot before it is added.

Recipe Courtesy of FabulousFoods.com.