Black-Eyed Pea Squash Casserole Recipe

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I have never met a squash casserole I didn’t like.

It has long been my favorite thing to eat.

My mom made it all the time when I was little.

She would only serve it without any topping besides salt and pepper.

Even so, I loved it and would steal the leftovers from the fridge when she wasn’t looking.

As a squash lover, I’ve made my share of bland, uninspired, and flavorless squash dishes throughout the years.

However, my life changed when I stumbled upon this Black-Eye pea squash casserole recipe.

Since then, I started making tasty squash casseroles that my family and friends like.

In my experience, a good casserole dish is always a crowd-pleaser and delicious addition to holiday meals.

It’s the perfect one-pan weeknight meal because you can throw all the ingredients into the dish and cook it right in the oven.

About Black Eyed Pea Squash Casserole

Squash Casserole is a simple casserole that includes squash, lots of butter, and eggs.

Although a casserole is similar to a souffle, it contains less air and doesn’t require egg whites to stay light as a souffle would.

Once baked, the lattice top develops into a delightful crust made of black-eyed peas, squash, and eggs.

Black Eyed Pea squash casseroles are very filling and will help you keep warm throughout the colder months.

The recipe incorporates various spices and is sure to be a hit with just about anyone.

If you want healthier alternatives for your typical casseroles, black-eyed pea squash casserole could be just what you’re looking for.

It’s a low-calorie, low-fat, and high protein and mineral meal.

The dish is a good choice when you don’t enjoy the taste of meat.

Make Black Eyed Pea squash casserole and enjoy the deliciousness of this wonderful recipe.

Pair it with meat dishes or mashed potatoes and steamed vegetables.

It’s so easy to put together, yet impressive with its taste and nutrition value.

How to Make Black Eyed Pea Squash Casserole

Would you like to impress your guests?

Do you want to make an entree so impressive and delicious that everyone will be talking about your cooking skills for years?

If so, then this Black Eyed Pea squash casserole recipe is for you.

What you’ll Need:

Four ounces of butter

 

¼ cup sugar

 

Two tbsp. onion (chopped)

 

Salt to taste

 

One cup of breadcrumbs

 

Five pounds yellow squash (medium size)

 

Eggs (two) (beaten)

 

One dash of pepper

 

Instructions

Remove the tips from each squash and cut each into four pieces.

1.Put boiling water in a large saucepan and add squash to it. Ensure the water covers the squash.

 

2.Put the saucepan on the stove, reduce the heat, and allow the squash to simmer for a few minutes until it softens slightly to avoid losing firmness or falling apart. Mash it after draining in a colander.

 

3.Mix butter, breadcrumbs, onions, sugar, salt, and pepper with the beaten eggs.

 

4.Prepare a 3-quart non-stick casserole by lightly greasing or spraying it. Put your mixture in this casserole.

 

5.Lightly sprinkle the top with breadcrumbs. Spread the pieces evenly in a single layer on a ten by a fifteen-inch piece of aluminum foil. Place the foil on an oven rack, facing up.

 

6.Cook for 18 to 24 minutes until it becomes light brown at 350 degrees Fahrenheit.

 

This Black Eyed Pea squash casserole will delight your family’s face when you prepare it for a meal.

The casserole has a high-protein and low-fat content, making it a great meal choice for the New Year.

Serve this squash casserole with roasted chicken for a traditional Sunday supper or ham on Christmas Day.

For thanksgiving, serve with fried tofu or make it a vegetarian meal.

Despite the endless possibilities, one thing is certain – every time your family requests this dish, it will be a hit.

How to Store Leftover Black Eyed Pea Squash Casserole

Store your Black Eyed Pea squash casserole in the fridge if you want to make it ahead and freeze Squash Casserole for guests or an easy weeknight meal.

However, make sure you’re not freezing the casserole until after baking.

It will cook too long in the oven and become mushy and overcooked.

Assemble your Black Eyed pea squash casserole and place it in the refrigerator overnight before baking in the morning.

The dish will still taste great afterward, but the colorful part of the delicious crust will be less crispy.

How to Freeze the Black Eyed Pea Squash Casserole

The best way to store squash casserole is by using an air-tight container or freezer bag.

If you use a freezer bag, press it into the middle of the pan to get rid of excess air.

This helps keep it from sticking to other foods when moved around.

Tips for Making and Reheating Black Eyed Pea Squash Casserole

Don’t throw in the towel just yet if you’ve ever had a bad Black-Eyed Pea squash casserole experience.

You can still make this delicacy without burning your tongue or throwing away your time and money.

Follow these tips for making the best Black Eyed pea squash casserole, and you’ll have the best in no time.

1.Do not leave the heat on high throughout the entire cooking process. Reduce it to a simmer once the squash is tender.

 

2.When cutting the squash, avoid peeling or cutting the ends off. Instead, cut off the squash’s very short end at a 45-degree angle and split it in half (longways).

 

3.Before cooking, remember to cut out any inedible parts, such as seeds and stringy flesh.

 

4.Use fresh breadcrumbs, homemade breadcrumbs, or those made from unprocessed whole wheat kernels when preparing Black-Eye pea squash casserole.

 

5.Small pots make the squash easier to manage during the cooking process. That extra effort will prevent your squash from ending up mushy.

 

6.For the seasoning, using enough butter will keep the Black Eyed peas moist and prevent them from turning into hard rounds.

 

7.Stay away from strong instruments like whisks and food processors while mashing your squash since they’ll break down too much of that soft flesh. As you mash, there may be some small pieces that don’t get entirely broken up – your eye peas should still be whole at this point. Don’t worry about stragglers; they’re part of what makes this recipe so good.

 

8.Use half squash and half mashed sweet potatoes for more decadent dish combinations.

 

9.Try chopped parsley, tarragon, or oregano for fresh herbs that pack a punch.

 

10.Allow your Black-Eyed Pea squash casserole to come to room temperature, then bake again before serving for a crispier cracker topping after refrigeration.

 

How to Choose the Best Yellow Squash

The flavor and quality of the finished dish will largely depend on which yellow squash you use.

It’s possible to end up with an un-editable meal.

Here are tips for choosing the best yellow squash.

1.Look for squash that feels heavy and firm to the touch. It will be more flavorful and contain less water than squash, which feels lighter and more spongy. Heavy squash will have a dull thud when you wrap it with your fingers, while light squash will sound hollow.

 

2.Look for squash free of bruises and blemishes but doesn’t have soft spots or papery skin on the surface.

 

3.Rinse and bleach your squash. Use a clean cloth to rub off any dirt or scraps on the outside gently. Rinse the yellow squash in cool water. Then soak the squash in warm water with a few drops of bleach for about three minutes. After this, rinse again and dry thoroughly before using.

 

4.Avoid yellow squash with a wax-like sheen on their skin – some commercial growers coat their products with this substance to prolong shelf life. Test for freshness by pressing on a spot between the stem and fruit. Squash should give a little bit before springing back into shape.

 

5.Cutting open a squash will reveal bright yellow flesh since other colors are likely to be a lighter shade of yellow or even green. Bruising indicates it’s spoiling.

 

6.Look for consistent stem color and texture with the fruit itself – soft or tough stems indicate over-maturity or under-storage conditions.

 

Final Word

This Black Eyed Pea squash casserole recipe is creamy.

If you enjoy casseroles, this one is an excellent reminder that healthy food can be as rich, creamy, and delicious as its traditional counterparts.

Aside from being a quick, silky side dish, the whole family will love, Black-Eyed Pea squash casserole recipe also bursts with vitamins and minerals.

You never know when you might need vitamins and minerals.

You might as well eat them while they’re delicious too!

Black-Eyed Pea Squash Casserole

Black-Eyed Pea Squash Casserole Recipe

Squash Casserole is a simple casserole that everyone can make!
Prep Time 15 mins
Cook Time 25 mins
Total Time 38 mins
Course Main Course
Cuisine American
Servings 3
Calories 617 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 4 ounce butter
  • ¼ cup sugar
  • 2 tbsp onion
  • 1 teaspoon Salt
  • 1 cup breadcrumbs
  • 5 pound yellow squash
  • 2 tb Egg
  • 1 teaspoon pepper

Instructions
 

  • Put boiling water in a large saucepan and add squash to it. Ensure the water covers the squash.
  • Put the saucepan on the stove, reduce the heat, and allow the squash to simmer for a few minutes until it softens slightly to avoid losing firmness or falling apart. Mash it after draining in a colander.
  • Mix butter, breadcrumbs, onions, sugar, salt, and pepper with the beaten eggs.
  • Prepare a 3-quart non-stick casserole by lightly greasing or spraying it. Put your mixture in this casserole.
  • Lightly sprinkle the top with breadcrumbs. Spread the pieces evenly in a single layer on a ten by a fifteen-inch piece of aluminum foil. Place the foil on an oven rack, facing up.
  • Cook for 18 to 24 minutes until it becomes light brown at 350 degrees Fahrenheit.

Nutrition

Calories: 617kcalCarbohydrates: 69gProtein: 16gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 118mgSodium: 1311mgPotassium: 2093mgFiber: 10gSugar: 36gVitamin A: 2514IUVitamin C: 129mgCalcium: 199mgIron: 5mg
Keyword Black-Eyed Pea Squash Casserole Recipe
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