Preheat the oven to 400. Toss the squash with a tablespoon of olive oil and season with salt and pepper, to taste. Roast for 30 minutes, until very tender, about the time it takes to make the risotto!
Heat the water in a small sauce pan and sprinkle the saffron threads over it. Leave it on low heat to steep.
Heat a wide shallow pan over medium-low heat. Add the olive oil, shallots and garlic and season with salt and pepper, to taste. Cook until soft and fragrant.
Add the rice and toss to coat with the oil and cook until the rice starts to turn translucent.
Add the wine and cook until the wine is absorbed, stirring occasionally.
Add a few ladles of saffron water to the rice. Cook, stirring occasionally, until the liquid is almost completely absorbed. Continue to add ladles of saffron water, stirring and cooking, until the risotto is al dente and creamy, about 30 minutes. Taste for doneness starting at the 20 minute mark.
Add the roasted squash, butter and parsley and mix well. Cover and let sit for 2 minutes.
Shave a Brazil nut on a microplane over the top. Serve and enjoy!