Bring chicken broth to a boil in a medium saucepan. Reduce heat to low; keep warm. Melt butter with oil in large saucepan over medium-high heat. Add onion; cook for 2 minutes, stirring frequently. Add rice; cook for 2 minutes, stirring frequently. Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in squash. Add 3/4 cup chicken broth to rice. Reduce heat; simmer until absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 20 to 25 minutes. Stir in dried cranberries and cheese. Add salt and pepper to taste. If desired, garnish with additional Parmesan cheese. Makes 6 (3/4-cup) servings. Per Serving: Cal. 305 (15%DV), Fat Cal. 63, Pro. 9g (18%DV), Carb. 52g (17%DV), Fat 7g (10%DV), Chol. 22mg (8%DV), Sod. 210mg (9%DV), Vit. A 159RE (29%DV), Vit. C 2mg (4%DV), Vit. E <1mg (2%DV), Calcium 70mg (7%DV), Iron 1mg (4%DV), Folate 9Ug (2%DV), Zinc <1mg (1%DV), Pot. 97mg (3%DV), Dietary Exchange: Fruit 0.5, Starch 3, Fat 1