Butternut Squash and Parm. Bread Pudding

This was a recipe my mother in law made from the Jolie magazine that comes monthly in the paper. I had high hopes for it, but we were both a little disappointed. I thought the flavor was good, but the butternut squash needed to be more tender. I think this could be a good alternative to dressing with holiday meals if you wanted to change things up.

3 cups peeled and cubed butternut squash

1/2 tsp salt, divided

1 tsp olive oil

1 cup chopped onion

1 garlic clove, minced

2 cups 1% milk

1 cup grated fresh Parmigiano-Reggiano cheese, divided

1/4 tsp black pepper

1/8 tsp ground nutmeg

3 large eggs

2 large egg whites

8 oz cubed 1 day old French baguette

Arrange squash in single layer on pan coated iwth cooking spray. Sprinkle with 1/4 tsp salt. Bake at 400 for 12 minutes or until tender (I think more than 12 would be better). Remove from oven and reduce oven temp. to 350 degrees. Heat oil in a medium nonstick skillet over medium high heat. Add onion and saute for 5 minutes. Add garlic and saute 1 minute. Remove from heat and cool slightly.

Combine remaining 1/4 tsp salt, milk, 1.2 cup cheese, pepper, nutmeg, eggs, egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread and stir gently to combine. Let stand 10 minutes. Spoon into a 2 qt baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 for 45 minutes or until set and lightly browned.