Butternut Squash Bread Pudding

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Ingredients

2 medium butternut squash (about 1 1/2 pounds each)—halved lengthwise, seeded and peeled

2 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

Salt

Pinch of freshly grated nutmeg

Pinch of cinnamon

2 tablespoons pure maple syrup

3 cups half-and-half

6 large eggs, beaten

1/2 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground pepper

1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (8 cups)

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