Make our Black-Eyed Pea Baked Squash Restaurant Recipe at home tonight for your family. With our Secret Restaurant Recipe your Baked Squash will taste just like The Black-Eyed Pea’s.





The Black-Eyed Pea is a restaurant chain based in Texas. It has about 20 locations in Eastern Texas and only two outside of Texas. One in Colorado and, weirdly, one in Henderson, Tennessee. Now I am not likely to get to Eastern Texas or Colorado very often — but I’m down around Henderson quite a bit (I have friends and many, many relatives who live in Southern Kentucky and the Nashville area.) I think I may try The Black Eyed Pea out next time I am down (and maybe listen to the Black-Eyed Peas on the drive down. 🙂 )

The Black-Eyed Pea Baked Squash Restaurant Recipe

Ingredients

  • 5 pounds medium-size yellow squash
  • 2 eggs, beaten
  • 1 cup bread crumbs plus additional bread crumbs for topping
  • 1 stick butter or margarine
  • 1/4 cup sugar
  • Salt, to taste
  • 2 tablespoons chopped onion
  • Dash of pepper




Directions

  1. Cut tips off squash and cut each squash into 3 or 4 pieces.
  2. Drop squash into a large saucepan with enough boiling water to cover.
  3. Return to boil, reduce heat and cook until tender.
  4. Drain in colander and mash.
  5. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
  6. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray.
  7. Cover with light layer of bread crumbs.
  8. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.




If you like this recipe, you should sign-up for our FREE Restaurant Recipes Emails. We’ll send you a Cool Starbucks Recipe Book just for trying us out. You’ll love it.

CLICK HERE NOW to Sign-Up.

You May Also Like These Recipes:

Click on any Name below for the Recipe

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

Pickles Pigs and WhiskeyNot just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography.

Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John’s fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches.

Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Seriously!

CLICK HERE NOW to get Pickles, Pigs & Whiskey






Photo of Yellow Squash is by Lydia – http://40mph-cp.blogspot.com/ and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.

Please use the Buttons below to SHARE our The Black-Eyed Pea Baked Squash Restaurant Recipe with your Friends!

It only takes a minute and they will love you for it!