A comforting vegetarian breakfast casserole perfect for a crowd
Preheat the oven to 425 and coat the squash with avocado oil, 1 tsp salt, and 1/4 tsp black pepper and divide evenly over two large baking sheets.
Roast at 425 for 15-20 minutes, or until one side is golden and caramelized. While the squash roasts grate the cheese and tear the loaf of bread into bite sized cubes.
Layer half the bread on the bottom followed by half of the squash. Drizzle half of the pesto over top of that first layer and finish the whole thing with half the cheese.
Repeat the layering process for the rest of the strata.
Cover and let sit in the refrigerator for at least an hour and up to overnight.
Once it rests, bake it in a 400 degree oven for 35-45 minutes. Garnish with some fresh basil and enjoy.