I am a big fan of risotto, but had to try it my own way, using Farro, which is a grain from Italy. The consistency is not as creamy, and it's a bit firmer than arborio, but I think you will love it just the same.
Preheat oven to 400 degrees. Place butternut squash on a baking sheet lined with parchment paper. Spray with olive oil. Roast in oven for about 30-40 minutes, or until tender. When done, transfer to large bowl and drizzle syrup on top and toss to coat. Set aside.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Saute the shallots and cook for 3 – 5 minutes, or until the shallots begin to soften and caramelize. Add the farro and toast it in the pot for about 2 minutes, stirring continuously.
Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
Ladle 1/2 cup of the warm broth into the farro mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the farro is cooked through but still firm, approximately 30 minutes.
When the farro is done, stir in the paprika and cinnamon.
Remove from heat and transfer to the bowl with the squash, stir in the cranberries and pecans.
Serve. You can also just add the pecans as a topping instead.