This recipe makes 4 servings. If you are going to make 2 servings on another night, roast the second squash that night for optimal freshness.
For additional flavor, use an herb infused olive oil. You can make your own or use a pre-made version, such as the rosemary olive oil from Carter & Cavero.
In place of seasoned breadcrumbs, use cornbread crumbs. Use day old cornbread and break down into crumbles to obtain 1 C.
Squash seeds make a delicious snack! Once they are removed, drizzle with olive oil and coat with your favorite seasoning. Roast in 350ºF oven for 15-20 minutes.