Preheat oven to 425°F. Melt butter in large ovenproof saucepan or Dutch oven on medium-heat. Add squash and onion; cook and stir 5 minutes or until onions are tender.
Stir in broth, rice, oregano, basil and rosemary. Cover.
Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.
Baked Butternut Squash Risotto