*Remember to use an oven safe skillet. And remember that the handle is hot. I always cover it with a pot holder when serving to remind me that it is hot.
*If you don't have a skillet large enough to hold the whole recipe, cook the squash in a large soup pot. Then, once your mixture is is ready to bake, pour it into a 13 X 9" pan, lasagna pan or other large sized baking/casserole dish.
*You can sub parmesan for the romano, but I believe the salty brininess of the romano complements this dish the best.
*While I love using fresh breadcrumbs, Italian seasoned are a pantry staple and so easy to grab for quick flavor. They are perfect in this dish. I only buy organic since many of the big brands have transfats and other undesirable ingredients.
*Leftovers can be reheated in the oven or microwave. I sometimes add a bit of milk before reheating to add back some moisture, if needed.
Recipe adapted from How Sweet It Is
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