Bulgur Risotto With Roasted Garlic And Butternut Squash

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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

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