Thursday, September 5, 2013

Summer Squash Cobbler

Serves many!
8 Cups peeled chopped squash
1 Cup lemon juice
1 Cup packed brown sugar
2 heaping teaspoons cinnamon
Heaping ½ teaspoon nutmeg
1 cup raisins
4 Cups all-purpose flour
1 Cup white sugar
1 Cup brown sugar
1 ½ Cups butter, chilled (3 sticks)
¾ Cups Oatmeal
2 teaspoons cinnamon
Preheat oven to 375 F. Grease a 10 x 15” baking dish.
Cut the squash into halves and microwave on high for 5 minutes. Remove seeds, scoop out flesh and chop into small pieces. In a large pan, cook squash in lemon juice until tender. Add 1 cup brown sugar, 2 heaping t. cinnamon, nutmeg & cook 1 minute more. Remove from heat. Add raisins.
In a large bowl, combine flour, brown and white sugars, oatmeal and cinnamon. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir half of dry mixture into squash. Press half of remaining dry mixture into bottom of prepared pan. Spread squash over bottom crust, and sprinkle balance over the top. Sprinkle top with cinnamon.
Bake 35-40 minutes or until top is golden. Serve warm with ice cream.

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