Preheat oven to 450 degrees. Toss butternut cubes in 2-3 Tbsp. avocado oil. Evenly sprinkle 3 tsp. cinnamon and 1/2 tsp. allspice on top, and toss until evenly coated. Lay on foil-lined sheet, 9X13 or larger, spread out pieces so they have enough room to cook and caramelize. Crack salt and pepper to taste (go light and add more later if it is needed).

Roast for 30-40 minutes. Remove from oven and allow to cool.

Peel pears first and then dice, and add 1 tsp. cinnamon and a pinch of allspice; set aside.

Prepare with cooking spray a 9X13 pan. Cut spelt bread into medium size cubes and place in pan.

In separate bowl, mix eggs, milk, 1-2 tsp. salt, and 1 tsp. pepper together. Pour over bread cubes. Using your hands, mix the egg mixture so that it is absorbed by the bread—this keeps everything moist.

On top, layer the pears, butternut squash, and Parmesan cheese. Finally, garnish with chopped rosemary and a few cracks of salt and pepper.

Cover with foil and place in refrigerator so it is ready to cook the next morning.

Preheat oven to 350 degrees. Bake for 35 minutes, leaving the foil on the pan. Remove foil and bake additional 10-15 minutes until done.