Cube butternut squash in ½ inch cubes. Toss with olive oil, salt, and pepper. Roast for 15-20 minutes or until tender. Remove and place in a large bowl. Reduce oven to 350˚.
While squash cooks, whisk together cream cheese, egg, ¼ cup parmesan, ½ cup of asiago, and ½ cup of bread crumbs. Once squash is done, fold cream cheese mixture with the squash and place in a small baking dish.
Sprinkle remaining cheeses and breadcrumbs on top. Bake at 350˚ for 15-20 minutes or until cheese is melted. Serve hot.
