The first time I made this, I cut the veggies to 1/4 inch thick. Turns out that this was too thin and they got overcooked. This time, I grabbed my mandoline and cut them to 1/2 inch thick. And that was perfect!
I served them alongside ribeye steaks and even the youngest grandkids cleaned their plates!
So these will go into a rotation, and the squashes are in season now here, which means that they are super fresh at the fruit and veggie farm about 3 miles from us.
