Melt margarine in a large saucepan over medium heat. Add the onion and squash and cook, stirring, for about 2 minutes, just until onion begins to wilt. Add garlic and 1/2 cup (125 mL) vegetable broth. Lower heat to a simmer, cover and cook, stirring occasionally, for about 10 minutes or until the squash is tender. Add rice and cook, stirring, for 2 minutes. Add wine and cook until wine is almost completely absorbed, another 2-3 minutes. Begin adding the remaining broth, 1/2 cup (125 mL) at a time, stirring constantly. As the broth is absorbed, add another 1/2 cup (125 mL) broth, cooking and stirring, until the rice is tender but not mushy and all the broth has been used up, about 20 minutes. Stir in cheese, salt and pepper and serve immediately.
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