4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)
2 large onions, cut crosswise into 1/4-inch-thick slices
1/4 cup plus 1 1/2 teaspoons canning salt
1 qt crushed ice
2 1/4 cups cider vinegar
1 cup pure maple syrup (preferably dark amber)
3/4 cup water
1 tablespoon mustard seeds
v 1 teaspoon whole allspice
1/2 teaspoon celery seeds
6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers

Special equipment: 6 (1-pint) canning jars with lids and screw bands
summer, squash, bread

Nonstick vegetable oil spray
2 tablespoons olive oil
1 2 3/4- to 3-pound kabocha squash, halved crosswise, seeded

6 tablespoons (3/4 stick) butter
2 garlic cloves, minced
2 1/2 teaspoons chopped fresh thyme
1 cup (or more) low-salt chicken broth

3 tablespoons chopped fresh parsley, divided
winter, squash, mash

Crust
1 1/4 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

Filling
1 tablespoon butter
12 ounces yellow crookneck squash, cut into 1/4-inch-thick rounds
2 teaspoons chopped fresh thyme

6 large eggs
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)
yellow, squash, mozzarella