Preheat the oven to 375. Let it remain at that temp for at least 10 min before putting in the squash.
Combine the cubed squash with the syrup, salt and olive oil. Arrange it on a large baking sheet – you may need 2 depending on the amount of squash that was cubed. Do not overcrowd the squash or it will steam. You’re better off using 2 baking sheets to ensure the squash roasts.
Roast for approximately 30 min until the squash is tender and golden.
Let the squash cool a little and puree about 1 cups worth in a food processor. Set the remaining squash aside to add to the risotto later.
In the meantime, bring the chicken stock to a slow simmer over low heat in a small saucepan.
FOR THE RISOTTO:
In a large skillet (not a saucepan) add the butter over low/medium heat. Add the shallots and sauté until soft, approx. 4 min.
Add the rice and sauté for approximately 3-4 minutes, stirring to ensure it doesn’t burn.
Add 3/4 cup chicken stock, then the squash puree and spices. Cook, stirring constantly, until most (not all) of the liquid is absorbed.
Continue adding chicken broth 1/2 cup at a time and letting the rice absorb most of it before adding more. Remember to stir! Cooking time should be 18 minutes.
Take the rice off the heat and stir in the cream, cubed squash and pine nuts.
Once all the cream is absorbed, plate the risotto and serve immediately.