Butternut Squash & Bacon Casserole - Circulon Cookware

Ingredients

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