The Black Eyed Pea's Baked Squash Recipe

Name: The Black Eyed Pea's Baked Squash
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Yellow Squash; Eggs; Breadcrumbs; Butter; Sugar; Salt; Onions; Pepper

A Southern comfort food classic! This creamy, baked squash casserole is infused with the savory goodness of black-eyed peas, creating a heartwarming dish perfect for family dinners or potlucks. Inspired by a beloved local restaurant and a treasured newspaper recipe, this updated version delivers irresistible flavor in just 40 minutes. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 40 mins

Calories 185 kcal

Protein 9g

Rating 4.3 (24 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Black Eyed Pea's Baked Squash

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How to Make The Black Eyed Pea's Baked Squash

Preheat oven to 350°F (175°C).
Wash and cut 2 medium butternut squashes in half lengthwise. Scoop out seeds and stringy pulp.
Cut each squash half into 3-4 large pieces.
Boil squash pieces in salted water until tender (about 15-20 minutes).
Drain the squash well and mash thoroughly using a potato masher or fork.
In a large bowl, combine the mashed squash with 1 (15-ounce) can of black-eyed peas (drained and rinsed), 1/2 cup milk, 1/4 cup butter, 1/4 cup grated cheddar cheese, 1/4 cup chopped onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Pour the mixture into a greased 9x13 inch casserole dish.
Top with 1/2 cup breadcrumbs.
Bake for 20-25 minutes, or until heated through and lightly browned on top.