Bulgur Risotto with Roasted Garlic and Butternut Squash

Ingredients

• 1.5 cups bulgur uncooked
• 3 cups butternut squash cubed peeled () ( 1 1/4 pounds)
• 0.5 cup cooking wine dry white
• 1 tablespoon parsley fresh chopped
• 1 teaspoon sage fresh chopped
• 8  garlic cloves unpeeled
• 4 teaspoons olive oil divided
• 3 ounces parmigiano-reggiano cheese grated
• 1 teaspoon salt 
• 5 cups water 

Equipment

• frying pan
• sauce pan
• oven
• roasting pan

Directions

1. Preheat oven to 40
2. Combine squash and garlic in a shallow roasting pan.
3. Drizzle with 2 teaspoons oil, tossing gently to coat.
4. Bake at 400 for 20 minutes or until squash is tender, stirring once.
5. Let cool 10 minutes. Peel garlic; chop. Discard skins.
6. Combine water and salt in a medium saucepan, and bring to a simmer (do not boil). Keep warm over low heat.
7. Heat 2 teaspoons oil in a medium saut pan over medium heat.
8. Add bulgur; cook 2 minutes, stirring constantly.
9. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
10. 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.
11. Remove from heat; stir in parsley and sage.
12. Sprinkle each serving with cheese.