Preheat the oven to 400 degrees.

Place the squash on a baking pan and toss it with the olive oil, a pinch of salt, generously sprinkle pepper. Roast for 25 minutes, tossing once, until very tender and caramelized.

Heat the vegetable broth in a small covered saucepan. Once hot, leave it on to simmer.

In a heavy-bottomed pot, melt the butter and sauté the shallots on medium-low heat until the shallots are translucent.

Add the rice and stir to coat the grains with butter. Now add Add 3/4 C of stock to the rice plus the saffron, salt to taste and generous sprinkling of pepper.

Stir, and simmer until the stock is absorbed, 5 to 7 minutes. Continue to add the stock, 1/2 to 3/4 C at a time, stirring every few minutes.

With each addition,cook until the liquid absorbs and the mixture looks a little dry, then add more stock. Continue until the rice is cooked through, but still al dente. About 30 minutes in all.

Switch off the heat, add the squash and parmesan. Mix to combine and Serve hot.