Black-Eyed Pea's Baked Squash
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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