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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.

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Miss Annie February 04, 2003

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.

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Lucky in Bayview September 28, 2009

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!

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Food Adventurer March 13, 2009

as someone else mentioned, i also worked at the black-eyed pea and this is definitely THE recipe. one of the things that makes it authentic is using honey wheat rolls (i use the king's hawaiian brand, but i've been known to go to the black-eyed pea and get theirs!) for the bread crumbs. this was a huge hit at Thanksgiving and Christmas dinner for my family!

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kelly jean July 30, 2008

My kids will eat this but not *plain* squash so it's a great way to get veggies into their diets. I also use Splenda instead of sugar and a real whole wheat bread for crumbs to help cut out the unnecessary carbs and it still tastes just as good. I have to agree with those mentioning that it can get watery, but just drain the squash after you've mashed it a bit and that works great.

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TheFlutterby July 14, 2008

I had lost this recipe, and so glad it was here at Food.com This is a wonderful dish, I always ordered it at The Black-eyed Pea restaurant. The recipe I had did call for 4 slices of toast, cubed, instead of the bread crumbs, which is what the restaurant's version has when I order it there. The bread takes care of any watery problems, I drain the squash and mash it with a potatoe masher and leave all the liquid, as the toast cubes soak it up, and the eggs bind it. Love this recipe, and since moving from Houston to Pittsburgh area I no longer have The Black-eyed Pea restaurant available. Thanks for the memories.

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marinecopper July 14, 2012

This squash recipe is awesome. I had lots of squash coming out of my garden and this is a good way to use it!

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roxie52 July 08, 2012

My Dad has made this recipe for years, it's definitely one of the best ways to use a garden-full of squash!

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MandaPea December 24, 2010

This is an excellent, simple recipe which lets the subtle taste of the squash shine. I doubled all ingredients as I had an "extra" 10 lbs of squash. This made 2-8x8 heaping foil pans full. As the pans were so full, it took about 30 minutes at 350, convection bake and side by side on a cookie sheet. Be sure to drain, drain and drain again and there will be no problems with a watery casserole. This is going on my keeper list. Many thanks for posting this recipe.

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SmallTownGirl June 14, 2010

I didn't love it. It seemed really sweet to me.

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laby September 02, 2009
The Black-Eyed Pea's Baked Squash