In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the cubed butternut squash, paprika, salt, and pepper. Cook for about 5 minutes, allowing the squash to soften.

Add the rice to the skillet, stirring to combine with the butternut squash and onion mixture.

Pour in the broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 15-20 minutes or until the rice is fully cooked and the liquid is absorbed.

While the rice is cooking, in a separate pan, heat a little olive oil over medium heat and add the shrimp. Season with salt and pepper, and cook for about 3-4 minutes until the shrimp turn pink and are cooked through.

Once the rice is done, remove from heat and stir in the cooked shrimp and shredded cheese until melted and well combined.

Garnish with chopped parsley before serving.