bulgur risotto with roasted garlic & butternut squash

3 cups cubed & peeled butternut squash (approx. 1 1/4 pounds)
1 cup sliced Vidalia onion
8 garlic cloves, unpeeled
4 tsp olive oil, divided
5 cups water
1 tsp salt
1 T reduced-sodium salt
1 1/2 cups uncooked bulgur (fine-grain)
1/2 cup dry white wine
1 T chopped fresh parsley
1 Tsp chopped fresh sage
1/2 cup grated Parmagiano-Reggiano cheese

Preheat oven to 400 degrees.

Combine squash, onion, and garlic in a shallow roasting pan. Drizzle with 2 tsp oil, tossing gently to coat. Bake at 400 degrees for 20 minutes or until squash is tender, stirring once. Let cool for 10 minutes.

Peel garlic and chop, discarding skins. Combine water and salt in a medium saucepan, and bring to a simmer (do not boil). Keep water warm over low heat. Meanwhile, heat 2 tsp oil in a medium sauté pan over medium heat. Add bulgur and cook 2 minutes, stirring constantly. Add wine to bulgur mixture and cook for 2 minutes or until liquid is nearly absorbed, again stirring constantly.

Add the warm salted water 1/2 cup at a time with continuous stirring until each 1/2 cup portion of water is absorbed before adding the next (almost 30 minutes total). Stir in squash and garlic, cooking for an additional 3 minutes. Remove from heat, stir in fresh parsley and herbs. Sprinkle each serving with 1 Tablespoon of grated cheese per serving.

Nutrition Information per 1 cup risotto w/ 1 Tbsp cheese: Calories: 230; 5 grams total fat (all unsaturated fat); 39 grams carbohydrate; 8 grams dietary fiber; 8 grams protein; 320 mg sodium; 472 mg Potassium; 136 mg calcium; 5529 IU Vitamin A, 35 mcg folacin

Recipe courtesy of Joanna Hill-Kennedy