I've made this twice now, and thought it was terrific, both times. I'm thrilled to see this morning another excellent squash recipe -- Amanda's Summer Squash Gratin -- which has me wondering if the technique of salting the squash should be used in this recipe. Excess water is not an issue, obviously, in a dish cooked on top of the stove as this one is. But I'm wondering if the flavor or texture would be improved. What do you think?? Many thanks. ;o)
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