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We always serve food at our Bunco games, and since one of us is a vegetarian we're always coming up with fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature.—Doris Mancini, Port Orchard, Washington
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives.
Squash finds its way into many of my recipes, but my favorite is butternut because I love the richness and sweetness it adds to a dish. After sharing it with my sisters, they now all make this side for all their Thanksgiving dinners. —Cheryl Lundquist, Wake Forest, North Carolina
I brought home some summer squash from my job at a plant nursery, decided to put it in succotash and this recipe was born. I was going to name it "Sallume Succotash" but decided to name it after my hometown because the yellow and green colors of the dish remind me of the sunny days here in beautiful San Diego.—Pat Sallume, San Diego, Califiornia
You can use any type of winter squash in this simple vegetable bake, but I like to use at least two varieties. It can be assembled a day ahead, then baked just before serving.—Teri Kreyche, Tustin, California