Wednesday, October 1, 2008

Black−Eyed Pea's Baked Squash

This would be a nice dish to prepare for Thanksgiving dinner. We had this one last thanksgiving and it tasted so yummy. I like squash, baked or stir-fried. I like its creamy taste and natural sweetness. If you like squash too, you better try this baked squash recipe which is a version of Black−Eyed Pea's Baked Squash by Insider's Recipe.

5 pounds medium−size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt, to taste
2 tablespoons chopped onion
Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into
a large saucepan with enough boiling water to cover. Return to boil, reduce
heat and cook until tender. Drain in colander and mash. Combine with beaten
eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into
3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to
25 minutes or until lightly browned.

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