The Black-Eyed Pea was a popular restaurant here in the Dallas-Ft Worth metroplex. Recently, however with covid, etc, our local one has closed. There is one in another metroplex town I may have to visit. Years ago when the restaurants were owned by the original owner, Mr. Street, he would allow the recipes to be given out. This is their very popular Baked Squash recipe. I love it.
5 lbs medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs +additional crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt to taste
2 tbsp chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop into a large saucepan with enough boiling water to cover. Return to boil; reduce heat and cook until tender. Drain in a colander and mash.
Combine the mashed squash with the eggs, 1 cup bread crumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole dish that has been lightly greased or sprayed with nonstick cooking spray. Cover with a light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
2 eggs, beaten
1 cup bread crumbs +additional crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt to taste
2 tbsp chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop into a large saucepan with enough boiling water to cover. Return to boil; reduce heat and cook until tender. Drain in a colander and mash.
Combine the mashed squash with the eggs, 1 cup bread crumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole dish that has been lightly greased or sprayed with nonstick cooking spray. Cover with a light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
file photo
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