Preheat the oven to 200C. Rub the squash with half the olive oil. Season with salt and roast for 40 mins until golden.
While this is cooking pop a large pot on a medium heat. Add the other tbsp of oil and sauté the spring onions for a few minutes.
Add the garlic and continue to cook until it becomes fragrant.
Stir in the rice, half of the stock and half of the coconut cream.
Allow the rice to absorb the liquid and when it rises to the surface add more of the stock and the nutritional yeast.
Cook for 20 mins until the rice is cooked thorough. Season and serve with the roasted squash and coconut cream on top.