Black Eyed Pea's Baked Squash
|Yellow squash||5 Pound|
|Butter||3 Tablespoon, melted|
|Eggs||2 , lightly beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Onion||2 Tablespoon (dehydrated)|
|Black pepper||1⁄8 Teaspoon|
Preheat oven to 350°.
Wash squash and cut offends.
Slice squash into 1/2 inch pieces.
Fill 5-quart pot 2/3 full of water and bring to boil.
Boil 3 to 5 minutes or until just tender.
Drain off water.
Mash squash slightly and drain off any additional water.
In large bowl of mixer or food processor, combine squash, butter, eggs, bread crumbs, sugar, onion and black pepper.
Place in 9 x 13-inch casserole.
Bake, uncovered, for 15 to 20 minutes.