Black-eyed pea's baked squash
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Medium-size yellow squash |
| 2 | Eggs -- beaten | |
| 1 | cup | Bread crumbs plus additional |
| For topping | ||
| 1 | Stick butter or margarine | |
| ¼ | cup | Sugar |
| Salt, to taste | ||
| 2 | tablespoons | Onion -- chopped |
| 1 | dash | Pepper |
Directions
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover.
Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Recipe By : Fort Worth Star-Telegram