The Black- Eyed Peas Baked Squash

READY IN: 50mins
Recipe by staceyelee

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.

Top Review by CowboysChick

This is a great replica of the Black Eyed Pea casserole. I have been making it for 20 years since it was first published in the Houston Chronicle. This is the exact same recipe. For years I used wheat rolls but I now used Pepperidge Farm stuffing (ground in processor) for everything calling for bread crumbs. They take this casserole to a new level of awesomeness!

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.

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