Heat the oven to 220C/200C fan / gas 9 with a baking tray inside to heat up. Carefully drizzle a little olive oil over the hot tray, then add the diced squash. Sprinkle with the cumin, coriander, cayenne and some seasoning, then add the whole, unpeeled garlic cloves and rosemary, toss to coat, and roast for 40 mins, turning halfway through, until the squash is tender and golden. Set aside.

Meanwhile, heat half of the butter and a little more oil in a large frying pan over a medium heat and fry the onion for 10 mins, 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 slightly browned and coated in the butter. Add the hot stock to the pan, a ladle at a time, stirring until all the liquid has been absorbed before adding more. Splash in the wine and continue to cook for 20-25 mins until the rice is almost cooked through but still retains some bite. You may or may not use all the stock, but if you need more liquid, add a splash of water. The risotto should be creamy, and not too thick or sticky.

Pop the garlic bread into the hot oven now if using. Squeeze the roasted garlic from its skins 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 butter, then scatter with the Parmesan cheese and toasted pine nuts. Drizzle with balsamic glaze, if using, then season with cracked black pepper and serve with a green salad, garlic bread or both, if you like.