Butternut Squash & Bacon Casserole - Anolon Cookware

Ingredients

• 3 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 3 tablespoons extra-virgin olive oil, divided
• 3 tablespoons fresh sage leaves, minced
• 1 red onion, chopped
• 1/2 lb. bacon , diced
• 6 large eggs
• 1 1/2 cups whole milk
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 8 ounces baugette, crusts removed and bread cut into 1/2-inch cubes
• salt and pepper