Butternut Squash-Bread Casserole
3½ cups peeled cubed butternut squash
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups reduced-fat milk
1 cup grated fresh Parmigiano-Reggiano cheese, divided
¼ teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
9 cups cubed day-old whole-grain French bread
- Preheat oven to 400 degrees.Arrange squash cubes in a single layer in a baking pan coated with cooking spray. Bake at 400 degrees for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
- Heat oil in nonstick skillet over medium-high heat. Add onion. Sauté for 5 minutes or until tender. Add garlic and sauté for 1 minute. Remove from heat; cool slightly.
- In mixing bowl whisk together milk, ½ cup cheese, pepper, nutmeg, eggs and egg whites. Add in squash and onion mixture. Stir to combine.
- Add in bread cubes and stir to combine. Let stand for 10 minutes. Spoon into a 2-quart baking dish that has been sprayed with cooking spray. Sprinkle the top with the remaining cheese. Bake at 350 degrees for 45 minutes or until the pudding is set and lightly browned.