Name: Black Eyed Pea Squash Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 4 oz butter; 1/4 cup Sugar; 2 tbsp Onion (chopped); Salt (to taste); 1 cup Bread crumbs; 5 lbs Yellow squash (Medium size, 5 pounds); 2 Eggs (beaten); 1 dash Pepper

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The Black Eyed Pea Squash Casserole recipe is a traditional dish that can be found in the southern United States. This recipe for yellow squash casserole doesn’t contain black-eyed peas. It is made with yellow squash, bread crumbs and seasonings like garlic and onion powder. You can also add tomatoes to create a little kick of flavour. This casserole makes for an excellent side dish or even a meal on its own! If you are looking for something new to try out this Thanksgiving, look no further than our Black-Eyed Pea and Squash Casserole Recipe!

This black-eyed pea squash casserole recipe is a great dish to make on cold winter days. It’s hearty and warming, plus it can be made ahead of time and tastes even better the next day! The best part about this casserole is that it’s full of veggies, so you don’t have to feel guilty about eating a second helping.

This black-eyed pea squash casserole recipe is a great side dish to any meal. It’s perfect for your next potluck or holiday party, and it has the added benefit of being vegan. The addition of winter squash provides an extra boost of antioxidants with its anti-inflammatory properties. This combination makes this vegan winter casserole delicious and nutritious.

How To Make Black Eyed Pea Squash Casserole

I love all things sweet and delicious. But, I also love to eat healthy foods that are good for me! That is why I love this black-eyed pea squash casserole recipe. It is a great choice when you want to enjoy something tasty but don’t want all the empty calories that come from sugars and fats in other recipes. This dish has lots of protein and it is full of flavours. Try it out tonight with these simple steps!

Ingredients

butter, 4 oz
Sugar, 1/4 cup
Onion (chopped), 2 tablespoon
Salt (to taste)
Bread crumbs, 1 cup
Yellow squash (Medium size), 5 pounds
2 Eggs (beaten)
Pepper, 1 dash

Instructions

Step 1

Slice each squash into three or four pieces and remove the tips. Place squash in a large saucepan and cover with boiling water. Bring to a boil, reduce heat, and simmer until tender. Drain in a colander and then mash.

Step 2

Add 1 cup bread crumbs, butter, sugar, salt, onions, and pepper to the beaten eggs. Put into a lightly greased or sprayed non-stick 3-quart casserole.

Step 3

Spread a light layer of bread crumbs on top. Put in the oven at 350 degrees for 20 to 25 minutes, until lightly browned.