Recipe: Black-Eyed Pea's Baked Squash

BLACK-EYED PEA'S BAKED SQUASH

The Black-Eyed Pea restaurants' Baked Squash is among the Food section's most requested recipes of all time.

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 sugar
Salt to taste
2 tablespoons chopped onion
Dash of freshly ground black pepper

Preheat oven to 350 degrees.

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.

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.

Bake until lightly browned, 30 to 40 minutes. Makes 12 servings.

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