Butternut Squash And Parmesan Bread Pudding

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3 cups (1/2-inch) cubed peeled butternut squash

Cooking spray

1/2 teaspoon salt, divided

1 teaspoon olive oil

1 cup chopped onion

1 garlic clove, minced

2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

3 large eggs

2 large egg whites

8 ounces (1-inch) cubed day-old French bread (about 9 cups)

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