Black Eyed Peas Baked Squash Recipes

Steps:

• Cut the tops off the squash.
• Cut in 3- 4 pieces.
• Boil in water til tender (just a few minutes).
• Drain and mash.
• Add remaining ingredients.
• Place in casserole dish.
• Cover with light layer of breadcrumbs.
• Bake at 350 til lightly browned (about 10- 15 minutes).

Steps:

• Cut squash and onion in pieces, boil together, then reduce heat until tender.
• Drain & mash squash some.
• Combine squash,onion, eggs, bread bits, butter,sugar, salt .
• Put into a 3 quart dish that has been oiled.
• Bake at 350 until lightly browned.
• Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.

Steps:

• Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
• Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve.

Steps:

• Preheat oven to 350 degrees.
• Bring a large saucepan of water to boil.
• Add Squash. Return to a boil, reduce heat and cook until tender.
• Drain and mash.
• Stir in eggs, crumbs, butter, sugar, salt, onion and pepper.
• Spoon mixture into greased casserole dish.
• Sprinkle a light layer of bread crumbs on top.
• Bake 30 to 40 minutes or until lightly browned.

Steps:

• Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
• Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.