Baked Squashthe Black-Eyed Pea'S
A comforting baked squash dish combining tender yellow squash with a savory breadcrumb crust, perfect for family dinners or vegetable lovers seeking a hearty, wholesome meal.
Ingredients
Instructions
- Cut each squash into 3 or 4 pieces.
- Cook in boiling water until tender.
- Drain in a colander and mash.
- Combine the mashed squash with beaten eggs, bread crumbs, chopped onion, sugar, salt, and pepper.
- Pour the mixture into a lightly greased 3-quart casserole dish.
- Sprinkle a light layer of bread crumbs on top.
- Bake at 350°F until lightly browned.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the squash mixture. You can substitute the bread crumbs with crushed crackers or even panko for extra crunch. If you're looking for a healthier option, try using whole wheat bread crumbs. Adding a pinch of garlic powder can enhance the flavor beautifully. This dish is a great way to use up any extra summer squash.
Serving Suggestions
This baked squash pairs beautifully with grilled meats or a fresh garden salad for a complete meal. Consider serving it alongside Grits Baked for a comforting Southern-inspired dinner. You can also top it with grated cheese before baking for an extra layer of flavor. Garnish with fresh herbs like parsley or chives for a pop of color and freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F for about 15-20 minutes or until warmed through. This dish can also be reheated in the microwave, but the oven will help maintain its crispy top. Enjoy it as a quick lunch or side dish!
Nutrition & Diet Analysis (per serving)
Each serving of Baked Squashthe Black-Eyed Pea'S contains roughly 135 calories, with 3g protein, 26g carbohydrates, and 3g fat. It is an excellent source of vitamin C (44% of the Daily Value).
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 zucchini instead of yellow squash?
Yes, zucchini can be used as a substitute for yellow squash in this recipe. The texture and flavor will be slightly different, but it will still yield a delicious result. Just ensure to adjust the cooking time if needed, as zucchini may cook faster than yellow squash.
Is there a way to make this recipe vegan?
Absolutely! To make this baked squash vegan, replace the eggs with flax eggs or a commercial egg replacer. You can also use a vegan butter substitute instead of oleo. Ensure that your bread crumbs are vegan as well, and you'll have a delicious plant-based version of this dish.
Can I prepare this dish ahead of time?
Yes, you can prepare the mixture ahead of time. Simply combine all the ingredients and store it in the refrigerator for up to 24 hours before baking. When you're ready to serve, pour it into the casserole dish, add the bread crumbs on top, and bake as directed. This makes it a convenient option for entertaining!
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).