Squash And Roasted-Garlic Risotto

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Ingredients

1 kabocha squash (about 2 1/2 pounds; or use turban or butternut squash)

Cooking spray

2 whole garlic heads

1 teaspoon olive oil

2 (14 1/2-ounce) cans vegetable broth

1 cup water

2 teaspoons butter

1 cup finely chopped onion

1 cup uncooked Arborio rice or other short-grain rice

1/4 cup dry white wine

1/2 cup (2 ounces) grated fresh Parmesan cheese

1 tablespoon chopped fresh sage

1/4 teaspoon ground black pepper

1/4 teaspoon salt

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