I think this will end up being like corn pudding, which I LOVE, but with the slight sweetness of butternut squash.
3 C butternut squash (peeled, seeded, cut into 1/2 in. pieces)
1 C chopped onion
1 clove garlic
3 large eggs
2 large egg whites
2 C milk
1 C parmesan cheese (divided into 1/2 cups)
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
9 cups day-old french bread, cubed
Arrange squash in single layer on greased baking sheet. Sprinkle with salt. Bake at 400F, 12 minutes, until tender. Set aside. Remove from oven; reduce temp to 350F.
In a frypan, saute onion in 1 tsp olive oil over medium-high heat until tender, 5 minutes. Add garlic and saute 1 minute. Remove from heat; cool slightly.
Whisk together eggs, egg whites, milk, 1/2 C parmesan, salt, pepper, and nutmeg in a large bowl. Stir in squash, onions, garlic. Add in bread cubes and stir gently to combine. Let stand 10 minutes. Spoon into greased 2-qt baking dish. Sprinkle top with other 1/2 C of parmesan.
Bake in preheated oven at 350F until custard is set and top is lightly browned, 45 minutes.
This recipe is another from one of my FAVORITE seasonal cookbooks: Simply In Season (World Community Cookbook)
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