Bulgur Risotto With Roasted Garlic And Butternut Squash

• 3 cups (3/4-inch) cubed peeled butternut squash (about 1 1/4 pounds)
• 8 garlic cloves, unpeeled
• 4 teaspoons olive oil, divided
• 5 cups water
• 1 teaspoon salt
• 1 1/2 cups uncooked bulgur
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh sage
• 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese

1. Preheat oven to 400u0b0.
2. Combine squash and garlic in a shallow roasting pan. Drizzle with 2 teaspoons oil, tossing gently to coat. Bake at 400u0b0 for 20 minutes or until squash is tender, stirring once. Let cool 10 minutes. Peel garlic; chop. Discard skins.
3. Combine water and salt in a medium saucepan, and bring to a simmer (do not boil). Keep warm over low heat.
4. Heat 2 teaspoons oil in a medium saute pan over medium heat. Add bulgur; cook 2 minutes, stirring constantly. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 27 minutes total). Stir in squash and garlic; cook 3 minutes or until thoroughly heated. Remove from heat; stir in parsley and sage. Sprinkle each serving with cheese.

butternut squash, garlic, olive oil, water, salt, bulgur, white wine, parsley, fresh sage, cheese

Taken from www.myrecipes.com/recipe/bulgur-risotto-with-roasted-garlic-butternut-squash (may not work)