Ingredients for Baked Squash Casserole From Black Eyed Pea
- 2 lbs yellow squash
- 2 large eggs, beaten
- 1 cup breadcrumbs, divided
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 cup shredded cheddar cheese (optional)
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How to Make Baked Squash Casserole From Black Eyed Pea
- Preheat oven to 350°F (175°C).
- Steam or boil the butternut squash cubes until tender, about 15-20 minutes. Alternatively, you can roast them at 400°F for 20-25 minutes.
- Drain the squash well and mash until smooth.
- In a large bowl, combine the mashed squash, black-eyed peas, beaten eggs, bread crumbs, melted butter, brown sugar, salt, onion, and pepper. Mix thoroughly. If using, stir in the cheddar cheese.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Sprinkle the remaining bread crumbs evenly over the top.
- Bake for 30-40 minutes, or until golden brown and heated through. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
30g
Fat
26g
Carbs
7g
