4-1/2 c. flour6-8 c. thinly-sliced summer squash (4 lg.) 3 c. sugar, divided 2/3 c. freshly-squeezed lemon juice 1/2 tsp. salt 1 tsp. ground cinnamon 1-1/2 c. butter, cold 1/4 tsp. ground or freshly grated nutmeg

Preheat oven to 350. Stir flour, 2 c. of sugar, and salt in a lg. bowl until well combined. Add butter and cut into flour with pastry blender or your fingertips until mixture looks like coarse oatmeal. Pour 1/2 the mixture into a 9x13-in. pan. Using your fingers, press mixture evenly into the bottom of the pan. Bake for 10 min. Remove the pan from the oven and set aside.    Combine summer squash and lemon juice in a lg. pot over high heat and cook until squash is tender, 8-10 min. Stir in remaining cup of sugar, cinnamon, and nutmeg. Simmer for 1 min. more. Stir in 1/2 c. of reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove pot from heat to cool for 10 min. Pour summer squash mixture over baked crust and sprinkle with remaining flour mixture. Return pan to oven and bake until lightly browned and bubbly, 40-45 min.

recipe adapted from Farmer John’s Cookbook