To make this dish, you can use either a 4 quart shallow casserole dish or a 9 x 13 inch baking pan. When choosing a casserole dish, it's most important to just pick one that’s big enough so the veggies aren’t piled up too high. As you can see from the pictures in the Step by step photos section, my veggies aren’t in a single layer but they aren’t mounded up either. Also be aware that different pan/casserole materials can affect how quickly foods cook and get brown in the oven. For example, dark metal tends to brown food faster than light metal. So, just keep an eye out on the squash in the last few minutes of cooking to make sure it doesn't get too brown, especially if you are using a dark metal pan!