Butternut Squash and Parmesan Bread Pudding

Ingredients

• 0.3 teaspoon pepper black
• 8 ounces bread french cubed (1-inch) ( 9 cups)
• 3 cups butternut squash cubed peeled ()
• 2 large egg whites 
• 3 large eggs 
• 1  garlic clove minced
• 0.1 teaspoon nutmeg 
• 2 cups milk 1% low-fat
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 4 ounces parmesan fresh divided grated
• 0.5 teaspoon salt divided

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
3. Sprinkle with 1/4 teaspoon salt.
4. Bake at 400 for 12 minutes or until tender.
5. Remove from oven; reduce oven temperature to 35
6. Heat oil in a medium nonstick skillet over medium-high heat.
7. Add onion; saut 5 minutes or until tender.
8. Add garlic, and saut 1 minute.
9. Remove from heat; cool slightly.
10. Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture.
11. Add bread, and stir gently to combine.
12. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray.
13. Sprinkle with remaining 1/2 cup cheese.
14. Bake at 350 for 45 minutes or until pudding is set and lightly browned.