parmesan cheese

adapted from Simply in Season, A World Community Cookbook, 2005 3 cups butternut squash, peeled and cut into ½-inch cubes 1 teaspoon olive oil plus more for brushing the pans 1 cup onion, chopped 1 clove garlic, minced 3 large eggs 2 large egg whites 2 cups milk 1 cup freshly grated Parmesan cheese ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon nutmeg 9 cups day-old French bread, cut into 1-inch cubes (brioche works well) Preheat the oven to 400°F. Arrange the squash in a single layer on a baking sheet lightly brushed with olive oil. Bake until tender, about 12 minutes. Remove from the oven and set aside. Reduce the temperature to 350°F. Heat the oil in a medium skillet set over medium-...