In a large skillet with a lid, sauté the garlic and onions in the olive oil for 3 minutes over medium heat.
Stir in the rice. Stirring constantly, lightly toast the rice, about 2 minutes.
Pour in 3/4 cup of water and add cloves, mixing well. When most of the liquid has been absorbed, add an additional 1/2 cup of water. Mix well. Continue adding 1/2 cup of water at a time until rice is done and sauce is creamy, about 25 minutes.
Reduce heat to medium low and add in pureed squash and 1/4 cup water. Stir frequently and cook for 4 more minutes.
Mix in sage and season with salt and pepper.
Remove from heat, stirring occasionally, for 5 minutes. Risotto will thicken upon cooling. Remove cloves before serving.