Need some advice about carry food to Turkey Day

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3. About 1/2 inch to 3/4 inch

Or whatever I feel like that day. I guess if I cook the onion in my chef pan, put in the squash, turn off the heat and let it cool, that would start everything. That big chef's pan takes a long time to cool - an hour or two.

Then when we get up, take it out of the refrigerator, carry it to SIL's, put in the crockpot and turn it on HIGH until it is warm, then turn down to WARM until everyone is finished eating.

I like my squash & zucchini anywhere from slightly crunchy to fully done, but I suspect most people like it more done.

ETA - this will make it easier since I can carry the cooled package easier than a warm crockpot, plus all the work will be done the day before, while my pies bake!