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Heat the oven to gas mark 9 with a baking tray inside to heat up.
Drizzle 1 tbsp of olive oil over the hot tray then add the squash.
Sprinkle with the cumin, coriander, cayenne, and some seasoning.
Add the garlic and rosemary and toss to coat.
Roast for 40 mins turning halfway through, until the squash is tender and golden.
Meanwhile, heat 1 tbsp of the butter and the remaining oil in a large pan, over a medium heat and fry the onion for 10 minutes, or until soft and translucent.
Add the rice to the pan with the onions and toast for 2-3 mins, stirring until the rice is lightly browned and coated.
Add the hot stock to the pan, a ladle at a time, stirring continuously, until all the stock has been absorbed.
Add the wine and cook for 20-25 minutes.
Squeeze the roasted garlic from its skin and stir into the roasted squash.
Discard the rosemary sprigs.
Gently fold the squash into the risotto, scraping any roasting oils into the pan.
Stir in the remaining 1 tbsp of butter, add cheese and toasted pine nuts, season with black pepper.