Recipe for Black-eyed Pea Baked Squash from the Restaurant section.
Black-Eyed Pea Baked Squash5 pounds medium-size yellow squash 2 eggs, beaten 1 1/2 to 2 cups bread crumbs (see note) 4 ounces (1 stick) butter or margarine 1/4 cup granulated sugar Salt to taste 2 tablespoons chopped onion Dash of freshly ground black pepper Preheat oven to 350 degrees F. Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash. Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top. Bake until lightly browned, 30 to 40 minutes. Makes 12 servings. NOTE: Best if made with Black-Eyed Pea's whole-wheat rolls - about 3 needed - plus more for topping.
We hope you enjoy your freshly made Black-eyed Pea Baked Squash. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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