Black-Eyed Pea Baked Squash Recipe
Black-Eyed Pea Baked Squash is a savory Southern side dish featuring tender squash stuffed with a flavorful mixture of black-eyed peas, onions, bell peppers, and spices, baked to perfection for a hearty and comforting meal accompaniment.
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.
Photo by Lydia
Black-Eyed Pea Baked Squash
A Black-Eyed Pea Copycat Recipe
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The Black-Eyed Pea Baked Squash
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. 🙂 )
Black-Eyed Pea Baked Squash Recipe
Make our Black-Eyed Pea Baked Squash Recipe at home. With our Secret Restaurant Recipe your Baked Squash will taste just like Black-Eyed Pea.
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 and freshly ground Black Pepper to taste
- 2 tablespoons chopped Onion
Instructions
- 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 boil, reduce heat and cook until tender.
- Drain in colander and mash.
- Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
- Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray.
- Cover with light layer of bread crumbs.
- Bake at 350°F for 20 to 25 minutes or until lightly browned.
Black-Eyed Pea Baked Squash
A Black-Eyed Pea Copycat Recipe
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Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
Not 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. Thank you, Lydia. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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