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Black-eyed pea baked squash Recipe

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This recipe for Black-eyed pea baked squash, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robert Meibos
Added: Wednesday, April 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds yellow squash
3 tablespoons butter, melted
2 eggs, lightly beaten
1 cup bread crumbs
3/4 cup sugar
2 tablespoons dehydrated onion
1/8 teaspoon salt (more to taste)
1/8 teaspoon black pepper (more to taste)

Directions:
Directions:
Wash squash and cut off tips and any spots. Slice squash into 1/2-inch pieces. Fill a 5-quart pot 2/3 full of water. Bring to boil and add squash. Cover and boil for 3-5 minutes or until squash is tender. Drain, smashing slightly to release all water. In a large bowl or food processor, combine squash with melted butter, eggs, breadcrumbs, sugar, onion, salt and black pepper. Process until well combined. Pour into a 3-quart (13-by 9-by 2-inch) casserole dish. Bake uncovered in preheated 350-degree oven 15-20 minutes. You may also use zuchinni for the squash, chopped fine.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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