Baked Squash From The Black-Eyed Pea
A comforting baked squash dish with tender yellow squash blended with eggs and seasonings, topped with bread crumbs for a golden, crispy finish—perfect for family dinners or potlucks.
Ingredients
Instructions
- Cut off the tips of the squash and cut into 3 or 4 pieces.
- Place the squash in a pot and add water to just cover it. Cook until tender, then drain in a colander.
- Mash the cooked squash and add the eggs, bread crumbs, melted butter, sugar, chopped onion, salt, and pepper. Mix well.
- Pour the mixture into an ovenproof dish and cover with a light layer of bread crumbs.
- Bake at 350°F (175°C) until lightly browned, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or milk to the squash mixture. If you don't have bread crumbs on hand, crushed crackers or cornmeal can serve as a great substitute. Adjust the seasoning to your taste; adding herbs like thyme or parsley can enhance the flavor profile. This dish can also be made with zucchini for a different twist.
Serving Suggestions
This baked squash pairs beautifully with Grandma Fullers Mac And Cheese for a comforting meal. Serve it alongside a fresh salad or roasted vegetables for a complete vegetarian dish. For added flavor, try drizzling a balsamic reduction over the top just before serving to elevate the dish.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Squash From The Black-Eyed Pea contains roughly 341 calories, with 7g protein, 74g carbohydrates, and 5g fat. It is an excellent source of vitamin C (90% of the Daily Value) and dietary fiber (34% of the Daily Value), and a good source of protein and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash for this recipe?
Yes, you can certainly experiment with different types of squash, such as zucchini or acorn squash. Just make sure to adjust the cooking time as necessary, since different varieties may have varying moisture content and tenderness.
Is there a way to make this recipe gluten-free?
Absolutely! You can substitute the bread crumbs with gluten-free bread crumbs, crushed gluten-free crackers, or even ground oats. Just ensure that all other ingredients, like butter and seasoning, are gluten-free as well.
Can I make this dish ahead of time?
Yes, you can prepare the squash mixture a day ahead and store it in the refrigerator. When you're ready to bake, simply transfer it to the oven and bake as directed. This can save time on busy days or when entertaining guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).