Place the squash on an oven tray lined with baking paper. Add the olive oil and poppy seeds, mix and season with salt and pepper.
Bake for approx.15 mins. in the centre of an oven preheated to 220 °C (fan 200 °C.
Heat the olive oil, sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the vegetable stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in a little Parmesan and cream if desired.
Bring the quince paste, port and water to the boil in a pan. Reduce the heat and cook until the sauce has thickened. Divide the risotto onto plates, top with diced squash and serve with the sauce.