Black-Eyed Pea Baked Squash

Yield:12 servings

Ingredients

• 5 pounds medium-size yellow squash
• 2 eggs, beaten
• 1 1/2 to 2 cups bread crumbs (see note)
• 4 ounces (1 stick) butter or margarine
• 1/4 cup granulated sugar
• Salt to taste
• 2 tablespoons chopped onion
• Dash of freshly ground black pepper

Instructions

1. Heat oven to 350 degrees F.
2. Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash.
3. Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top.
4. Bake until lightly browned, 30 to 40 minutes.

Notes

Best if made with Black-Eyed Pea's whole-wheat rolls - about 3 needed - + more for topping.