Black-Eyed Pea's Baked Squash
This lovely copycat casserole tastes just like Black-Eyed Pea's famous Squash recipe. It uses either bread crumbs plus yeast, or homemade wheat rolls to give it that special flavor and texture.
Ingredients
- 5 lbs. medium-size yellow squash
- 2 large eggs
- 1 cup 4C Seasoned bread crumbs plain is suggested, but I prefer seasoned (or 4C gluten free crumbs)
- 4 oz. unsalted butter melted (1/2 stick)
- 1/4 cup sugar
- 1 1/2 tsp. salt
- 2 tbsp. chopped onion
- dash pepper
- 1 pkg. Red Star active dry yeast
Instructions
- Cut off tips of squash.
- Cut squash into 3 or 4 pieces.
- Place in pot and add water to just cover squash.
- Cook until tender, about 20 minutes.
- Drain in colander.
- Mash and add eggs, bread crumbs, yeast, butter, sugar, salt, onion and pepper.
- Stir to combine.
- Place mixture in a greased 8x12" baking dish.
- Cover with a light layer of bread crumbs, if desired.
- Bake at 350° about 30-40 minutes until lightly browned.
Notes
NOTE: I omitted the step calling for another light layer of bread crumbs sprinkled on top of the squash. I felt that the mixture already contained enough bread crumbs that I didn’t want the casserole to be overshadowed by any more. NOTE: Pat Lowery of League City says she has discovered a trick for squash that comes very close to the Black-Eyed Pea’s in taste without using their whole-wheat rolls. She adds a packet of dry yeast to the recipe along with plain bread crumbs. NOTE: Rumor has it that Black-eyed Pea uses their left over whole-wheat rolls. If trying this option, break up a whole-wheat roll into very tiny pieces. Add wheat roll pieces instead of bread crumbs. Omit yeast.
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