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Simmer the squash in the chicken broth for 15 minutes, or until fork tender.
Then add all the squash to a blender along with ½ cup of the broth.
Put the pot of remaining broth on low heat.
To a new pan add: 1 tbsp butter and 1 shallot, diced.
Add 1 cup of Arborio risotto rice and ½ cup dry white wine.
Add remaining warm broth 1 ladle at a time, stirring frequently.
Add blended squash after all broth is absorbed.
Stir in ½ cup heavy cream, 1 cup grated Parmesan, ½ tsp nutmeg, and salt and pepper to taste.
For the chicken, mix 1 tbsp olive oil, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, 1 tsp ground ginger, and ½ tsp cayenne pepper.
Bake at 375 for 20-25 minutes, or until internal temperature reaches 165.