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| Home -> [Baked, Squash, Vegetables] -> [Black-eyed pea's baked squash Recipe] |
Black-eyed pea's baked squash
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Baked, Squash, Vegetables |
Rating: |
0 |
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Ingredients:
| 5
| lbs | Medium-size yellow squash | | 2
| | Eggs -- beaten | | 1
| cup | Bread crumbs plus additional | | | For topping | | 1
| | Stick butter or margarine | | 1/4
| cup | Sugar | | | Salt, to taste | | 2
| tbsp | Onion -- chopped | | 1
| dash | Pepper |
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Procedures:
| 1 | Cut tips off squash and cut each squash into 3 or 4 pieces. | | 2 | Drop squash into a large saucepan with enough boiling water to cover. | | 3 | Return to boil, reduce heat and cook until tender. | | 4 | Drain in colander and mash. | | 5 | Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. | | 6 | Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. | | 7 | Cover with light layer of bread crumbs. | | 8 | Bake at 350 °F for 20 to 25 minutes or until lightly browned |
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