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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

The Black-Eyed Pea’s Baked Squash Recipe

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This recipe for The Black-Eyed Pea’s Baked Squash is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. medium yellow or zucchini squash
2 eggs, beaten
1 1/4 c. bread crumbs, see note
4 oz. (1 stick) butter
1/4 c. sugar
salt, as needed
dash pepper
2 T. chopped onion
Directions:
Directions:
Cut tips off squash and 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, about 5 minutes. Drain in a colander, then mash. In a large bowl, combine squash, eggs, 1 cup bread crumbs, butter, sugar, salt, pepper and onion. Pour into a 3-qt. casserole dish that has been lightly coated with vegetable oil spray. Cover with a light layer of remaining breadcrumbs. Bake at 350ºF until lightly browned. Makes 10 servings.
Note: Rumor has it that The Black-Eyed Pea uses its whole-wheat rolls to make the bread crumbs.

 

 

 

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