Butternut Squash and Spinach Bread Pudding

Name: Butternut Squash and Spinach Bread Pudding
Ingredients: 1½ pounds butternut squash , peeled, seeded, and cut into ¾-inch pieces (4 cups); 1 tablespoon extra-virgin olive oil; 1½ teaspoons table salt , divided; 1 teaspoon pepper , divided; 1 (18- to 20-inch) French baguette , torn or cut into 1-inch pieces (10 cups); 3 cups heavy cream; 2 cups whole milk; 8 large egg yolks; 2 ounces Parmesan cheese , grated (1 cup), divided; 2 teaspoons minced fresh thyme; 2 garlic cloves , minced; 10 ounces frozen spinach , thawed, squeezed dry, and chopped