Black-Eyed Pea'S Baked Squash
Creamy baked squash with a savory blend of eggs, bread crumbs, and butter, offering a comforting, hearty dish perfect for family dinners or as a vegetable side.
Ingredients
Instructions
- Cut off the tips of the squash and cut into 3 or 4 pieces.
- Place the squash in a pan and add water to cover.
- Cook until tender, then drain in a colander.
- Mash the cooked squash and add eggs, bread crumbs, butter, salt, and chopped onions.
- Put the mixture into a casserole dish and cover with a light layer of bread crumbs.
- 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 yellow squash with zucchini or a mix of both for a different flavor. If you want a bit of heat, add some diced jalapeños or red pepper flakes. This recipe can also be made vegan by using flax eggs instead of regular eggs.
Serving Suggestions
This baked squash dish pairs beautifully with a fresh green salad or a side of cornbread for a comforting meal. It can also be served alongside other American recipes like Veg-All Bake for a hearty family dinner. For added flavor, consider drizzling it with a bit of hot sauce or serving it with a creamy dressing.
Storage & Reheating
Allow the baked squash to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3-4 days. To reheat, place the dish in the oven at 350°F for about 15-20 minutes until warmed through, or microwave individual portions for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea'S Baked Squash contains roughly 378 calories, with 7g protein, 72g carbohydrates, and 10g 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 potassium and protein. Note that it is relatively high in sodium, at 834mg per serving (36% 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 make this dish ahead of time?
Yes, you can prepare the squash mixture in advance and store it in the refrigerator for up to a day before baking. Just be sure to cover it well to prevent it from drying out. When ready to bake, add a few extra minutes to the cooking time if it's coming straight from the fridge.
What can I use instead of butter?
If you want to avoid butter, you can use olive oil or vegan butter as a substitute. Coconut oil also works well and adds a subtle flavor that complements the squash. Just keep in mind that this will slightly change the overall taste of the dish.
Can I freeze the baked squash?
Yes, you can freeze the baked squash dish. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then bake at 350°F until heated through.
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).