Very easy and delicious. I used yellow squash and baby carrots. A word of warning: Do not keep on warm in the oven for very long because the texture will change.
Made this as part of a family supper with my sons 'inlaws', a very pleasant and different vegetable side-dish, adding colour and comforting taste with the cheese nicely complementing the vegetables. I used cubed pumpkin rather than yellow squash, since I had a lot in the fridge, I therefore pre-cooked the pumpkin and carrots for about 20 minutes, to make sure they would be fully cooked and tender when baked in the sauce. A very nice vegetable dish, made for PAC Spring 2008, thanks, daishasma!