Preheat oven to 300°F.

Spray a 3-quart casserole dish with nonstick baking spray; set dish aside.

Spread bread cubes on a sheet pan and bake for 6-8 minutes. Remove bread cubes set aside.

Increase oven temperature to 400°F.

Using a large, deep skillet, cook bacon until crispy. Remove bacon and pat dry with paper towels; set bacon aside.

Drain excess bacon grease from skillet, leaving ~1 Tbsp of grease in skillet.

Add celery, carrots, onions and butternut squash to the skillet. Sauté, stirring occasionally, for 13-15 minutes, or until vegetables have begun to soften.

Add garlic and continue sautéing for 1 more minute.

Transfer vegetables into a large bowl. Add toasted bread cubes and cooked bacon (from above), dried thyme, dried rosemary, salt, pepper, broth and eggs; stir until well combined.

Transfer mixture into prepared baking dish. Cover with foil and bake for 15 minutes.

Remove foil and continue baking for 15-20 minutes, or until top is golden brown in color.

Garnish with chopped Italian parsley before serving.