Butternut Squash and Parmesan Custard Bread Pudding

• 3 cups butternut squash peeled and cut into 1/2 inch cubes
• 1 x nonstick cooking spray
• 1/2 teaspoon salt divided
• 1 1/4 teaspoons olive oil
• 1 1/4 cups onions chopped
• 2 cloves garlic minced
• 2 cups milk, 1%
• 4 ounces parmesan, parmigiano-reggiano cheese, grated 1 cup, divided
• 1/4 teaspoon black pepper or to taste
• 1 pinch nutmeg ground
• 3 large eggs
• 2 large egg whites
• 8 ounces bread day-old, cut into 1-inch cubes (about 9 cups) and prefer whole wheat

1. Preheat oven to 400F (200C).
2. Place squash in a single layer on a baking sheet or baking pan coated with cooking spray.
3. Sprinkle with 1/4 teaspoon salt or to taste.
4. Bake at 400F (200C) for 11 to 13 minutes or until tender.
5. Remove from oven, reduce oven temperature to 350F (180C).
6. Heat oil in a medium skillet over medium-high heat.
7. Stir in onion, saute 5 minutes or until tender.
8. Stir in garlic, and saute 1 minute.
9. Remove from heat, let cool slightly.
10. Whisk together remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl.
11. Add squash and onion mixture.
12. Add bread, and stir gently to combine.
13. Allow to stand for about 10 minutes.
14. Spoon into a 2-quart baking dish coated with cooking spray or greased with butter.
15. Sprinkle with remaining 1/2 cup cheese.
16. Bake at 350F (180C) for 45 minutes, or until pudding is set and lightly browned.
17. Cool for a few minutes and serve warm.

butternut squash, nonstick cooking spray, salt, olive oil, onions, garlic, milk, parmesan, black pepper, nutmeg ground, eggs, egg whites, bread

Taken from recipeland.com/recipe/v/butternut-squash-parmesan-custa-51358 (may not work)