ROASTING THE SQUASH:

1. Preheat the oven to 400°.
2. Toss the butternut squash with the olive oil and season with salt and pepper.  Place it on a baking sheet lined with parchment paper and roast on the middle shelf.  Cooking time will depend on the size of the cubes.  Check after 15 minutes with a knife for doneness.

FOR THE RISOTTO:

1. Bring the chicken broth to a slow simmer over low heat in a small saucepan and keep at a very low simmer.
2. In a large skillet (not a saucepan) add the butter over low/medium heat. Add the shallots and sauté until the onions begin to soften, approx. 4 min.
3. Add the rice and sauté for approximately 3-4 minutes, stirring often to ensure it doesn’t burn.  Add half of the squash and a sprinkle of salt, the cinnamon and nutmeg.
4. Stir in the wine and cook over medium heat, stirring constantly and gently.  There should be a nice simmer, but not too quickly. When the wine has just about evaporated, stir in approximately 1/2 cup of the simmering stock, enough to just cover the rice and squash. The broth should bubble slowly.  Let it cook, again stirring often, until it is just about absorbed.
5. Continue adding broth in 1/2 cup increments, until the broth is gone and the rice is cooked al dente (approximate cooking time will be 20 to 25 minutes).
6. Add the remaining squash, heavy cream, and pine nuts.
7. Take off the heat and continue to stir. Once all the cream is absorbed, sprinkle with parmesan cheese, plate the risotto and serve immediately.