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Black-eyed Pea Baked Squash

5 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.

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1 comments:

Nancy M Dickinson said...

I've been making this for years and the only change I might make to this recipe is to let you know I boil the squash in a brine/sugar water, about a quarter cup of salt, about a cup of sugar. I don't add sugar to the recipe since the boiling process takes care of it. Otherwise, this is pretty close and I'd highly recommend it! People go nuts for this recipe when I make it and I have to shrug and say, "I don't have a recipe. It's all done by my using trial and error for years."