Preheat oven to 400°.
. Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in rice. Add wine; cook 2 minutes or until wine evaporates, stirring constantly. Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.
. Remove rice mixture from heat; stir in cheese and remaining ingredients. Cover and bake at 400° for 30 minutes or until liquid is almost completely absorbed. Stir gently before serving.