Prepare the Squash: Pre-heat oven to 375°F. Cut squash in half and scoop out seeds and pulp. Drizzle each half of squash with oil, herbs, paprika, salt and pepper. All the oil may not be needed to coat the squash – reserve any unused oil and stir into the finished risotto. On a parchment lined sheet pan, place the seasoned squash cut-side down. Place the whole cloves of garlic on the sheet pan next to the squash – do not remove the outer shell. Bake for 30 minutes, or until softened. Remove from the oven and let cool. Once cooled, scoop squash and mash in a medium bowl and reserve for the risotto. Set the garlic aside until cool enough to handle. Remove the outer shell and smash the roasted clove. Reserve for use with the risotto. Prepare the Risotto: In large saucepan on medium heat, add 2 tablespoons of olive oil. When hot, add onion and cook until softened. Add butter and rice and continue to cook on medium for a minute or so. Add stock ½ cup at a time – only once the prior stock addition has been absorbed. Continue stirring until all liquid has been absorbed. Process should take about 20-25 minutes. Stir in roasted garlic, roasted squash, lemon juice, cheese, 1 tablespoon of butter, hazelnuts, and Ocean Spray® Craisins® Dried Cranberries. Turn off heat and serve immediately. Chef's Tip: Prior to roasting the squash, slice one half of the halved & cored squash into rings to garnish the top of the risotto.