The Black- Eyed Peas Baked Squash

Total Time
Prep 20 mins
Cook 30 mins

This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas This one was from a newspaper clipping Nanny had saved- Black Eyed Pea is a restuarant in the South.

Ingredients Nutrition

  • 5 lbs medium yellow squash
  • 2 eggs, beaten
  • 5 -6 whole wheat rolls, torn into bits (rumor is the Black Eye Pea uses its whole wheat rolls)
  • 12 cup butter
  • 14 cup sugar
  • 1 dash salt
  • 1 dash pepper
  • 1 small onion, chopped


  1. Cut squash and onion in pieces, boil together, then reduce heat until tender.
  2. Drain & mash squash some.
  3. Combine squash,onion, eggs, bread bits, butter,sugar, salt .
  4. Put into a 3 quart dish that has been oiled.
  5. Bake at 350 until lightly browned.
  6. Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.


Most Helpful

There is a Black-Eyed Pea near where I used to work and I loved this! I miss it but now I can make it at home! Thanks for sharing a great recipe!

Little Bee May 24, 2007

Great casserole! Nice way to 'hide' the veggie for those picky ones. This had lots of great flavor and was so easy to make. Reheats like a dream too! Next time I will make my squash pieces larger- trying to please the picky ones again - and I will drain my squash better- it was as crazy night! The cheese addition sounds really yummy too but it is amazing as is. Great recipe Stacy! Thanks a million! I miss having a Black Eye Pea close by.

Mama's Kitchen (Hope) May 05, 2007

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