FBD

Black-Eyed Pea's Baked Squash

Copycat Black Eyed Pea restaurant baked squash casserole — tender yellow squash mashed with butter, sugar, egg, bread crumbs, and onion, baked until golden.

SouthernVegetarianIntermediate50 minBy Northstar

Ingredients

Servings
8
  • 5 lb medium yellow squash
  • 2 count eggs, beaten
  • 1 cup plain bread crumbs, plus more for topping
  • 0.5 cup butter or margarine
  • 0.3 cup sugar
  • 0.5 tsp salt
  • 2 tbsp chopped onion
  • 1/8 tsp black pepper

Instructions

  1. 1

    Preheat oven to 350°F (175°C). Lightly grease a 3-quart casserole dish.

  2. 2

    Cut tips off squash and slice each into 3–4 pieces. Drop into a large saucepan with enough boiling water to cover. Return to boil, reduce heat, and cook until tender. Drain in a colander and mash.

  3. 3

    Combine mashed squash with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion, and pepper. Mix well.

  4. 4

    Turn mixture into the prepared casserole dish. Sprinkle a light layer of bread crumbs over the top.

  5. 5

    Bake 20–25 minutes until lightly browned.

Tags

copycatsoutherncasserolesquashsideblack eyed pea