The Black- Eyed Peas Baked Squash

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.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 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)
• 1⁄2 cup butter
• 1⁄4 cup sugar
• 1  dash salt
• 1  dash pepper
• 1  small onion, chopped

Directions

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.