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Preheat oven to 425°F. In a large bowl, toss squash with oil to coat; spread on a large rimmed baking sheet. Roast for about 20 minutes or until light brown and tender, stirring twice. Reduce oven temperature to 350°F.
Meanwhile, prepare rice mix according to package directions; set aside. Melt butter in a large skillet over medium heat. Add onions, celery and carrots; sauté until tender. Stir in soup, sour cream, wine (or broth) and basil. Stir in cooked rice mix, roasted squash and 3/4 cup Parmesan.
Transfer rice mixture to a 2-1/2- to 3-quart casserole. Sprinkle with the remaining 3/4 cup Parmesan. Bake for 45 to 50 minutes or until heated through.