Prep 15 mins
Cook 25 mins
I love this squash recipe served at the Black-Eyed Pea Restaurant. The recipe was posted in response to a request, but it's been a family favorite ever since it was posted in the local paper years ago. A true Southern favorite.
- 5 lbs yellow squash
- 2 eggs
- 1 cup breadcrumbs
- 4 ounces butter
- 1⁄4 cup sugar
- 2 teaspoons salt
- 2 tablespoons finely chopped onions
- 1 dash pepper
- Cut the tops off the squash.
- Cut in 3- 4 pieces.
- Boil in water til tender (just a few minutes).
- Drain and mash.
- Add remaining ingredients.
- Place in casserole dish.
- Cover with light layer of breadcrumbs.
- Bake at 350 til lightly browned (about 10- 15 minutes).
I love eating at the Black-Eyed Pea, and especially their vegetable dishes. This really is their recipe. This casserole is all about the squash. It is not dry, and the squash is dominate with an onion flavor. Absolutely wonderful! This is country-style good stuff!! I will definately be using this recipe again! Thanks for sharing, PanNan.
This was a great way to use up the tons of yellow squash I had sitting in the kitchen. I added about a 1/4 cup of minced red onion and used crushed seasoned stuffing mix instead of bread crumbs. The only trouble I had with this recipe was the texture. I think next time I'll puree the squash in the food processor after boiling. Thanks for posting this recipe.
I loved this baked squash recipe! Very simple to prepare and it tastes so good. I did use honey wheat roll breadcrumbs. This baked squash recipe will definitely be on my Easter lunch menu!