Overnight Butternut Squash and Kale Casserole

Directions:

1. Preheat oven to 400°F.
2. Combine squash, canola oil, ½ tsp salt and ½ tsp pepper in a large bowl; toss until squash is coated.
3. Place squash in a single layer on a parchment paper-lined baking sheet.
4. Bake until squash is tender, about 25-30 minutes; set aside.
5. In a large bowl, whisk together eggs, thyme, basil and remaining ¼ tsp salt and ¼ tsp pepper.
6. Heat a large frypan over medium heat. Cook bacon until crispy. Remove with a slotted spoon and transfer to a paper-towel lined plate. Drain excess fat from pan, leaving 1-2 tsp in pan.
7. Return frypan to medium heat.
8. Add onion and cook, stirring occasionally, until onion has softened, about 3-4 minutes.
9. Add garlic and cook until fragrant, about 1 minute.
10. Add kale and spinach and cook, stirring, until wilted, about 3 minutes. Remove from heat and add bacon back to pan. Stir to combine.
11. In a large bowl, combine bread, squash and kale mixture, stirring gently to combine.
12. Transfer mixture to a greased 9 x 13 inch baking dish. Pour egg mixture over top of bread mixture. Cover and
    refrigerate overnight.
13. Remove baking dish from refrigerator and let sit at room temperature for 20 minutes.
14. Meanwhile, preheat oven to 350°F.
15. Bake, covered for 25 minutes. Uncover and sprinkle with cheese. Continue baking, uncovered, until lightly browned and casserole is set, about 20 minutes.
16. Serve and enjoy!