Preheat the oven to 425 F.

Cut the squash into 1-inch cubes.

Arrange squash on a parchment-lined baking sheet.

Drizzle 1/2 tablespoon of olive oil and 1/2 tablespoon of maple syrup over the squash.

Season with salt and pepper.

Toss squash to coat evenly.

Arrange squash in a single layer on the baking sheet.

Roast for about 25 minutes, or until tender.

While squash is roasting, place vegetable stock in a microwave-safe container.

Heat in the microwave until hot but not boiling, about 3 minutes.

Keep the stock covered and warm.

Heat 2 tablespoons of olive oil in a large stock pot over medium-low heat.

Add the diced onion and cook until softened, about 7 minutes.

Add the brown rice and cook a couple minutes more, stirring often, until lightly toasted.

Add the white wine and simmer to reduce for about 2 minutes.

Add about 1 1/2 cups of warm vegetable stock to the pan and stir.

Simmer and cook down, stirring often.

When most of the stock has been absorbed, add another cup of warm stock.

Repeat this process until all the stock has been added, stirring often, for about 25 minutes.

Heat 1/2 tablespoon of olive oil in a small saute pan over medium heat.

Add the minced garlic and cook until lightly softened, about 1-2 minutes.

Add the thawed shrimp and 1/2 tablespoon of maple syrup.

Season with salt and pepper and stir.

Cook until the shrimp is heated through, about 3 minutes.

When the rice is tender but still firm to the bite, the risotto is ready.

Remove the risotto from the heat.

Stir in the Parmesan cheese and the remaining 1 tablespoon of extra virgin olive oil.

Season to taste with salt and pepper.

Carefully stir in the roasted squash and maple-glazed shrimp, and serve.