Unwind after a hectic day with the ultimate comfort food fix! Our collection of 20 delicious black-eyed pea and squash casseroles is your ticket to quick, satisfying weeknight dinners. These cozy, one-dish wonders blend wholesome ingredients with effortless prep—perfect for busy home cooks craving hearty flavor without the fuss. Dive in and discover your new favorite make-ahead meal!
Spicy Black Eyed Pea and Butternut Squash Casserole
Diving into the holiday season, I always crave something hearty yet vibrant—a dish that brings warmth without weighing you down. This spicy black-eyed pea and butternut squash casserole has become my go-to for festive gatherings, inspired by a cozy winter potluck where I first experimented with this flavor combo. It’s a comforting, one-pan wonder that balances heat and sweetness perfectly, making it a crowd-pleaser even for picky eaters.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups diced butternut squash (I like to peel and cube it myself for fresher texture, but pre-cut works in a pinch)
– 1 cup dried black-eyed peas (soaked overnight—trust me, it makes them creamier)
– 1 medium yellow onion, finely chopped (I always have one on hand for savory depth)
– 2 cloves garlic, minced (fresh is best here, as it infuses more aroma)
– 1 tbsp extra virgin olive oil (my go-to for sautéing, adds a fruity note)
– 1 tsp smoked paprika (this gives a subtle smokiness that elevates the dish)
– 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat, but I love the kick)
– 1 cup vegetable broth (low-sodium lets you control the salt better)
– 1/2 cup shredded cheddar cheese (I prefer sharp cheddar for a tangy finish)
– Salt and black pepper to taste (I season in layers as I cook)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
2. In a large skillet, heat 1 tbsp extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add 1 medium yellow onion, finely chopped, and sauté for 5 minutes until translucent and fragrant.
4. Stir in 2 cloves garlic, minced, and cook for 1 more minute to release its aroma without burning.
5. Tip: To prevent garlic from turning bitter, keep the heat medium and stir constantly.
6. Add 2 cups diced butternut squash and cook for 8 minutes, stirring occasionally, until slightly softened.
7. Mix in 1 tsp smoked paprika and 1/2 tsp cayenne pepper, coating the vegetables evenly for 1 minute.
8. Pour in 1 cup dried black-eyed peas (soaked and drained) and 1 cup vegetable broth, bringing it to a gentle boil.
9. Reduce heat to low, cover the skillet, and simmer for 25 minutes until the peas are tender and most liquid is absorbed.
10. Tip: Check halfway through and add a splash of water if it looks dry to avoid sticking.
11. Season with salt and black pepper to taste, stirring well to distribute the flavors.
12. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly with a spatula.
13. Sprinkle 1/2 cup shredded cheddar cheese on top in an even layer.
14. Bake in the preheated oven at 375°F for 15 minutes, or until the cheese is melted and bubbly with golden edges.
15. Tip: For a crispier top, broil for the last 2 minutes, but watch closely to prevent burning.
16. Remove from the oven and let it cool for 5 minutes before serving to set the texture.
Gently scoop into bowls, and you’ll love how the creamy black-eyed peas meld with the tender squash, while the spicy kick from the cayenne lingers pleasantly. I often serve it over a bed of rice or with crusty bread to soak up the savory juices—it’s a versatile dish that tastes even better as leftovers the next day.
Cheesy Black Eyed Pea and Zucchini Casserole
Diving into the kitchen after a busy holiday season always feels like a cozy reset, and this cheesy black-eyed pea and zucchini casserole has become my go-to comfort dish—it’s hearty, wholesome, and perfect for feeding a crowd or enjoying as leftovers. I first whipped it up on a chilly evening when I needed something warm and satisfying without spending hours at the stove, and now it’s a staple in my winter rotation. Trust me, the blend of creamy cheese, tender veggies, and savory beans will have everyone asking for seconds!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked black-eyed peas (I use canned for convenience, but homemade adds a lovely texture)
– 2 medium zucchinis, diced into ½-inch pieces (I prefer them firm to hold up in the casserole)
– 1 cup shredded cheddar cheese (sharp cheddar is my favorite for that extra tang)
– ½ cup heavy cream (it makes the sauce irresistibly creamy)
– 1 tbsp extra virgin olive oil (my go-to for sautéing—it adds a subtle fruity note)
– 1 tsp garlic powder (a quick flavor boost I always keep on hand)
– ½ tsp salt (I adjust based on the saltiness of the cheese, but start here)
– ¼ tsp black pepper (freshly ground gives the best aroma)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add the diced zucchinis to the skillet and sauté for 5–7 minutes, stirring occasionally, until they soften slightly and develop light golden edges.
4. Tip: Avoid overcrowding the skillet to ensure the zucchinis cook evenly without steaming.
5. Stir in 2 cups cooked black-eyed peas, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper, cooking for 2 more minutes to blend the flavors.
6. Pour in ½ cup heavy cream, stirring gently until the mixture is well-coated and begins to bubble lightly, about 3 minutes.
7. Tip: Use a wooden spoon to prevent scratching your skillet and to mix ingredients smoothly.
8. Transfer the skillet mixture to the prepared baking dish, spreading it into an even layer.
9. Sprinkle 1 cup shredded cheddar cheese evenly over the top, covering the surface completely.
10. Bake in the preheated oven for 25–30 minutes, until the cheese is melted, bubbly, and lightly browned on the edges.
11. Tip: Check at 25 minutes—if the top isn’t golden, broil for 1–2 minutes, watching closely to prevent burning.
12. Remove from the oven and let it cool for 5 minutes before serving to allow the casserole to set slightly.
Knowing this casserole emerges from the oven with a golden, cheesy crust and a creamy interior makes it a winner every time. The zucchini stays tender but not mushy, while the black-eyed peas add a satisfying bite that pairs beautifully with the rich sauce. For a creative twist, I love serving it over toasted sourdough or alongside a crisp green salad to balance the richness.
Vegan Black Eyed Pea and Acorn Squash Casserole
Vegan Black Eyed Pea and Acorn Squash Casserole
Venturing into my kitchen on a chilly December afternoon, I was craving something hearty yet healthy—a dish that would fill the house with warmth and satisfy my plant-based cravings. This casserole, with its cozy layers of squash and beans, has become my go-to for potlucks and quiet dinners alike, especially around the holidays when I want something festive without the fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium acorn squash, peeled and cubed (about 3 cups—I like to pick one that feels heavy for its size, as it tends to be sweeter)
– 2 cups cooked black-eyed peas (I use canned for convenience, but if you have time, soaking dried ones overnight adds a lovely texture)
– 1 yellow onion, diced (I always keep these on hand—they’re the unsung heroes of my pantry)
– 3 cloves garlic, minced (fresh is best here; it makes all the difference in flavor)
– 2 tbsp extra virgin olive oil (my go-to for roasting—it brings out the natural sweetness in veggies)
– 1 cup vegetable broth (I opt for low-sodium so I can control the seasoning)
– 1 tsp smoked paprika (this gives a subtle, smoky depth that pairs perfectly with the squash)
– ½ tsp dried thyme (a little goes a long way—I love how it infuses the dish with earthy notes)
– Salt and black pepper to taste (I start with a pinch of each and adjust as needed)
Instructions
1. Preheat your oven to 375°F (190°C)—this ensures even cooking from the start.
2. In a large mixing bowl, toss the cubed acorn squash with 1 tablespoon of extra virgin olive oil, making sure each piece is lightly coated. Tip: Cutting the squash into uniform 1-inch cubes helps them cook evenly without burning.
3. Spread the squash in a single layer on a baking sheet and roast for 20 minutes, or until the edges start to caramelize and turn golden brown.
4. While the squash roasts, heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
5. Add the diced onion to the skillet and sauté for 5–7 minutes, stirring occasionally, until it becomes translucent and fragrant.
6. Stir in the minced garlic and cook for an additional 1 minute, just until aromatic—be careful not to let it burn, as it can turn bitter.
7. Add the cooked black-eyed peas, vegetable broth, smoked paprika, and dried thyme to the skillet, mixing everything well to combine.
8. Let the mixture simmer for 10 minutes over medium-low heat, allowing the flavors to meld and the broth to reduce slightly. Tip: If it looks too dry, add a splash more broth to keep it moist.
9. Once the squash is done roasting, gently fold it into the skillet mixture, seasoning with salt and black pepper to your preference.
10. Transfer the combined ingredients to a greased 9×13 inch casserole dish, spreading it out evenly.
11. Bake in the preheated oven for 15 minutes, or until the top is lightly crisped and the casserole is bubbling around the edges. Tip: For a golden finish, broil for the last 2–3 minutes, but watch closely to avoid burning.
12. Remove from the oven and let it cool for 5 minutes before serving. Zesty and comforting, this casserole boasts a creamy texture from the tender squash, balanced by the hearty bite of black-eyed peas. I love serving it over a bed of quinoa or with a side of crusty bread to soak up the savory juices—it’s a dish that feels both nourishing and indulgent, perfect for sharing or savoring solo.
Southern-Style Black Eyed Pea and Squash Casserole
My kitchen always smells like home when I’m simmering black-eyed peas—it’s a cozy, earthy aroma that reminds me of my grandma’s Sunday suppers. This casserole, with sweet squash and savory spices, is my modern twist on those comforting memories, perfect for chilly evenings or potlucks where you want to bring something hearty and satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup dried black-eyed peas (I soak them overnight for creamier texture, but canned work in a pinch)
– 2 cups cubed butternut squash (about 1 small squash—peel it well to avoid tough bits)
– 1 medium yellow onion, diced (I always have one on hand for that sweet base flavor)
– 2 cloves garlic, minced (fresh is best here for a pungent kick)
– 1 tbsp extra virgin olive oil (my go-to for sautéing—it adds a fruity note)
– 1 tsp smoked paprika (this gives that deep, Southern-style smokiness)
– 1/2 tsp dried thyme (I prefer it over fresh for a more consistent flavor in baked dishes)
– 1 cup vegetable broth (low-sodium lets you control the salt better)
– 1/2 cup shredded cheddar cheese (sharp cheddar melts beautifully for a golden top)
– Salt and black pepper (I start with 1/2 tsp salt and adjust later)
Instructions
1. Preheat your oven to 375°F (190°C)—this ensures even baking from the start.
2. In a large skillet over medium heat, add 1 tbsp extra virgin olive oil and heat for 1 minute until shimmering.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and slightly golden.
4. Stir in 2 minced garlic cloves and cook for 1 more minute until fragrant—don’t let it burn.
5. Add 2 cups cubed butternut squash, 1 cup soaked black-eyed peas (drained), 1 tsp smoked paprika, and 1/2 tsp dried thyme, mixing well to coat everything in the spices.
6. Pour in 1 cup vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until the squash is tender when pierced with a fork.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting if needed—I find the broth adds enough savoriness.
8. Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
9. Sprinkle 1/2 cup shredded cheddar cheese over the top in an even layer.
10. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
11. Remove from the oven and let it rest for 5 minutes before serving—this helps the flavors meld.
Zesty and wholesome, this casserole has a creamy texture from the softened squash and peas, balanced by the smoky paprika and sharp cheese. I love serving it with a side of cornbread to soak up the savory juices, or topping it with fresh herbs like parsley for a bright finish.
Black Eyed Pea and Spaghetti Squash Casserole
Whenever I need a cozy, nutritious meal that feels like a hug in a bowl, this Black Eyed Pea and Spaghetti Squash Casserole is my go-to. It’s the perfect dish for using up those pantry staples and seasonal squash, and it always reminds me of the comforting meals my grandma used to make during the holidays.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 medium spaghetti squash (about 3 pounds)—I look for one that feels heavy for its size, which usually means more flesh inside.
– 2 tablespoons extra virgin olive oil (my go-to for roasting; it adds a lovely fruity note).
– 1 medium yellow onion, diced—I prefer sweet onions here for a milder flavor.
– 3 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch).
– 2 (15-ounce) cans black-eyed peas, drained and rinsed—this gives them a cleaner taste.
– 1 (14.5-ounce) can diced tomatoes, undrained—the juice helps keep everything moist.
– 1 teaspoon dried thyme (I love its earthy aroma in casseroles).
– 1/2 teaspoon smoked paprika (it adds a subtle smokiness without being overpowering).
– 1/2 teaspoon salt (I use sea salt for a cleaner flavor).
– 1/4 teaspoon black pepper, freshly ground if possible.
– 1 cup shredded cheddar cheese (sharp cheddar is my favorite for extra tang).
– 1/4 cup chopped fresh parsley (for garnish—it brightens up the whole dish).
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.
2. Cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds and stringy bits with a spoon. Tip: Microwave the whole squash for 2-3 minutes first to soften it slightly, making it easier to cut.
3. Brush the cut sides of the squash with 1 tablespoon of extra virgin olive oil, and place them cut-side down on a baking sheet lined with parchment paper.
4. Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily shreds with a fork. Tip: Check doneness by piercing with a fork; it should glide in smoothly.
5. While the squash roasts, heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
6. Add the diced yellow onion to the skillet and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
7. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
8. Add the drained and rinsed black-eyed peas, undrained diced tomatoes, dried thyme, smoked paprika, salt, and black pepper to the skillet.
9. Simmer the mixture for 10 minutes over medium-low heat, stirring occasionally, to let the flavors meld together. Tip: If it looks too dry, add a splash of water or broth to keep it saucy.
10. Once the spaghetti squash is done roasting, remove it from the oven and use a fork to shred the flesh into spaghetti-like strands, discarding the skins.
11. In a large mixing bowl, combine the shredded spaghetti squash with the black-eyed pea mixture from the skillet, stirring gently to mix evenly.
12. Transfer the combined mixture to a 9×13-inch baking dish, spreading it out into an even layer.
13. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
14. Bake the casserole in the oven at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly with golden edges.
15. Remove the casserole from the oven and let it cool for 5 minutes before serving to allow it to set slightly.
16. Garnish with chopped fresh parsley just before serving for a pop of color and freshness.
Hearty and satisfying, this casserole has a wonderful texture with tender spaghetti squash strands and creamy black-eyed peas, all topped with gooey, melted cheese. I love serving it with a side of crusty bread to soak up the savory juices, or you can top it with a dollop of sour cream for an extra creamy twist—it’s versatile enough for weeknight dinners or holiday gatherings.
Creamy Black Eyed Pea and Yellow Squash Casserole
Creamy, comforting, and packed with Southern charm, this casserole has become my go-to dish for cozy winter nights and holiday potlucks alike. I first discovered this combination when I had leftover black-eyed peas from New Year’s Day—those little legumes are supposed to bring good luck, and they certainly brought deliciousness to my kitchen! Now it’s a family favorite that fills the house with the most wonderful aroma.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for sautéing—it adds a lovely fruity note)
– 1 medium yellow onion, diced (I like mine finely chopped so they melt into the sauce)
– 2 cloves garlic, minced (fresh is best here—I keep a jar of minced garlic for busy days)
– 2 medium yellow squash, sliced into ½-inch rounds (look for firm, bright squash without soft spots)
– 2 cups cooked black-eyed peas (canned works perfectly—just drain and rinse them well)
– 1 cup vegetable broth (low-sodium lets you control the seasoning)
– 1 cup heavy cream (room temperature blends smoother)
– 1 cup shredded sharp cheddar cheese (I prefer freshly grated—it melts more evenly)
– ½ teaspoon smoked paprika (this gives that wonderful smoky depth)
– ½ teaspoon dried thyme
– Salt and black pepper to taste (I start with ½ teaspoon salt and adjust later)
– ½ cup panko breadcrumbs (for that irresistible crispy topping)
– 1 tablespoon melted butter (salted butter adds a nice richness)
Instructions
1. Preheat your oven to 375°F (190°C)—this ensures even cooking from the start.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until golden—be careful not to burn it!
5. Add sliced yellow squash and cook for 8 minutes, stirring every 2 minutes, until slightly softened.
6. Mix in black-eyed peas, vegetable broth, heavy cream, smoked paprika, and dried thyme.
7. Bring to a gentle simmer over medium-low heat, then reduce heat and cook uncovered for 10 minutes.
8. Remove from heat and stir in shredded cheddar cheese until fully melted and creamy.
9. Season with ½ teaspoon salt and ¼ teaspoon black pepper, then taste and adjust if needed.
10. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly with a spatula.
11. In a small bowl, combine panko breadcrumbs with 1 tablespoon melted butter until crumbs are coated.
12. Sprinkle the buttered breadcrumbs evenly over the casserole surface.
13. Bake at 375°F for 25 minutes until the topping is golden brown and the edges are bubbling.
14. Let the casserole rest for 10 minutes before serving—this helps the flavors settle and makes slicing cleaner.
My favorite thing about this dish is how the creamy sauce clings to every bite while the panko topping adds that perfect crunch. The yellow squash stays tender but not mushy, and the black-eyed peas give it a hearty, satisfying texture that pairs beautifully with crusty bread or a simple green salad. Leftovers taste even better the next day—if you’re lucky enough to have any!
Herbed Black Eyed Pea and Kabocha Squash Casserole
Back when my grandmother taught me to cook, she always said the best dishes come from humble ingredients. This herbed black eyed pea and kabocha squash casserole is my modern twist on her comforting wisdom—it’s become my go-to for cozy winter evenings when I want something hearty but not heavy. I love how the earthy flavors meld together, and it’s perfect for meal prep since it reheats beautifully.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups dried black eyed peas, soaked overnight (I find this gives them a creamier texture than canned)
– 1 medium kabocha squash, peeled and cubed into 1-inch pieces (don’t skip peeling—the skin can be tough!)
– 1 large yellow onion, diced (I always use sweet onions for a hint of natural sweetness)
– 3 cloves garlic, minced (fresh is best here, but I’ve used jarred in a pinch)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried thyme
– 1 tsp dried rosemary, crushed (rubbing it between your palms releases more flavor)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp salt (I prefer sea salt for its clean taste)
– ½ tsp black pepper, freshly ground
– ½ cup panko breadcrumbs (for that crispy top I adore)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, heat 2 tbsp olive oil until shimmering, about 1 minute.
3. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
4. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to burn it!
5. Add the soaked black eyed peas, cubed kabocha squash, dried thyme, dried rosemary, salt, and black pepper to the skillet, tossing to coat everything evenly.
6. Pour in the vegetable broth and bring the mixture to a gentle boil over medium-high heat.
7. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring halfway through, until the squash is fork-tender and the peas have absorbed most of the liquid.
8. Transfer the mixture to the prepared baking dish and spread it into an even layer.
9. Sprinkle the panko breadcrumbs evenly over the top for a crispy crust.
10. Bake in the preheated oven for 20 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling at the edges.
11. Remove from the oven and let it rest for 5 minutes before serving—this helps the flavors settle.
Unbelievably creamy from the squash and hearty from the peas, this casserole has a rich, herby aroma that fills the kitchen. I love serving it with a side of crusty bread to soak up the savory broth, or topping it with a sprinkle of fresh parsley for a pop of color. It’s even better the next day, making it ideal for leftovers or potlucks!
Black Eyed Pea and Summer Squash Casserole with Breadcrumbs
Now that summer’s bounty is in full swing, I find myself with an abundance of squash from my garden and a craving for something hearty yet fresh. This casserole is my go‑to for using up those tender summer squashes while keeping things cozy—it’s a dish I’ve tweaked over the years to be both comforting and a little lighter, perfect for a family dinner or a potluck. I love how the black‑eyed peas add a creamy, savory base that pairs so well with the bright squash.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked black‑eyed peas (I use canned for convenience, but home‑cooked work great too)
– 3 medium summer squashes, sliced into ¼‑inch rounds (yellow squash or zucchini—whatever’s overflowing in your garden!)
– 1 cup breadcrumbs (I prefer panko for extra crunch)
– ½ cup grated Parmesan cheese (freshly grated melts so much better)
– 2 tablespoons extra virgin olive oil (my go‑to for its fruity flavor)
– 1 small onion, finely diced (I always keep a sweet onion on hand for dishes like this)
– 2 cloves garlic, minced (fresh is best here for that punchy aroma)
– 1 teaspoon dried thyme (from my herb jar, but fresh thyme sprigs are lovely if you have them)
– ½ teaspoon salt (I use kosher salt for even seasoning)
– ¼ teaspoon black pepper (freshly ground adds a nice kick)
– 1 cup vegetable broth (low‑sodium lets you control the saltiness)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13‑inch baking dish with a bit of the olive oil.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook, stirring occasionally, until translucent and soft, 5–7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
5. Add the sliced summer squashes to the skillet and cook for 5 minutes, stirring gently, until they start to soften but still hold their shape.
6. Tip: Don’t overcrowd the skillet; cook in batches if needed to avoid steaming the squash.
7. Transfer the squash mixture to the prepared baking dish and spread it evenly.
8. In a medium bowl, combine the black‑eyed peas, vegetable broth, dried thyme, salt, and black pepper, then pour this over the squash in the dish.
9. In a small bowl, mix the breadcrumbs, Parmesan cheese, and remaining 1 tablespoon of olive oil until the crumbs are lightly coated.
10. Tip: For extra flavor, toast the breadcrumbs in a dry skillet for 2–3 minutes before mixing—it deepens their nuttiness.
11. Sprinkle the breadcrumb mixture evenly over the casserole.
12. Bake uncovered in the preheated oven for 30–35 minutes, until the top is golden brown and the edges are bubbly.
13. Tip: Check at 25 minutes; if the top is browning too quickly, loosely tent it with foil to prevent burning.
14. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Here’s what I adore about this casserole: the squash stays tender with a slight bite, while the black‑eyed peas create a creamy, savory layer that soaks up all the herbs. Serve it straight from the dish with a crisp green salad, or spoon it over toasted crusty bread for a hearty twist—it’s a versatile crowd‑pleaser that tastes even better as leftovers the next day.
Smoky Black Eyed Pea and Butternut Squash Casserole
O
n a chilly winter evening last year, I found myself craving something hearty yet healthy, and this smoky black-eyed pea and butternut squash casserole was born—it’s become my go-to comfort dish that’s surprisingly simple to throw together. I love how the smokiness from the paprika mingles with the sweet squash, making it perfect for cozy gatherings or a quiet night in. Trust me, once you try it, you’ll be making it all season long!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups dried black-eyed peas, soaked overnight (I find this gives them a creamier texture)
– 4 cups cubed butternut squash, about 1-inch pieces (peeling it is a bit of a chore, but worth it!)
– 1 large yellow onion, diced (I always have one on hand for savory depth)
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 tbsp smoked paprika (this adds that signature smoky kick)
– 1 tsp dried thyme (I prefer it over fresh for a more even distribution)
– 4 cups vegetable broth (low-sodium lets you control the salt better)
– 1 cup shredded sharp cheddar cheese (I like the extra meltiness it provides)
– Salt and black pepper to taste (I start with ½ tsp salt and adjust later)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large oven-safe skillet or Dutch oven, heat 2 tbsp extra virgin olive oil over medium heat for about 1 minute until shimmering.
3. Add 1 diced yellow onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute more, just until fragrant to avoid burning.
5. Tip: For deeper flavor, let the onions caramelize slightly by cooking an extra 2 minutes.
6. Add 2 cups soaked black-eyed peas, 4 cups cubed butternut squash, 1 tbsp smoked paprika, and 1 tsp dried thyme, tossing to coat evenly with the oil and spices.
7. Pour in 4 cups vegetable broth and bring to a boil over high heat, which should take about 3-4 minutes.
8. Reduce the heat to low, cover the skillet, and simmer for 25 minutes, until the peas and squash are tender when pierced with a fork.
9. Tip: Check halfway through and stir gently to prevent sticking—this ensures even cooking.
10. Uncover the skillet and sprinkle 1 cup shredded sharp cheddar cheese evenly over the top.
11. Transfer the skillet to the preheated oven and bake for 15 minutes, until the cheese is bubbly and lightly golden.
12. Tip: For a crispier top, broil for the last 2 minutes, but watch closely to avoid burning.
13. Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld.
14. Season with salt and black pepper to taste, starting with ½ tsp salt and adjusting as needed.
L
et this casserole rest a bit, and you’ll be rewarded with a creamy, tender texture where the squash almost melts into the smoky peas. The sharp cheddar adds a delightful gooeyness that pairs perfectly with a side of crusty bread or over a bed of greens for a lighter twist. It’s the kind of dish that fills your kitchen with warmth and leaves everyone asking for seconds!
Black Eyed Pea and Squash Casserole with Cheddar Cheese
You know those cozy, comforting dishes that just feel like a warm hug on a chilly evening? That’s exactly what this Black Eyed Pea and Squash Casserole with Cheddar Cheese is for me. I first made it a few winters ago when I had some leftover squash from a farmer’s market haul, and it’s been a staple in my kitchen ever since—it’s the perfect blend of hearty and cheesy that always satisfies.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked black-eyed peas (I use canned for convenience, but homemade adds a lovely texture)
– 3 cups cubed butternut squash (about 1 small squash—peeling it is the trickiest part, but worth it!)
– 1 ½ cups shredded sharp cheddar cheese (I always go for extra sharp for that bold flavor)
– 1 cup diced yellow onion (a sweet variety like Vidalia works beautifully here)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup vegetable broth (low-sodium is my preference to control the salt)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tsp dried thyme (rubbed between my fingers to release the oils)
– ½ tsp smoked paprika (it gives a subtle smoky depth)
– Salt and black pepper (I start with ½ tsp salt and adjust later)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add 1 cup diced yellow onion and sauté until translucent and soft, roughly 5 minutes, stirring occasionally to prevent burning.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add 3 cups cubed butternut squash to the skillet and cook for 8 minutes, stirring every 2 minutes, until the edges start to soften.
6. Pour in 1 cup vegetable broth, 1 tsp dried thyme, ½ tsp smoked paprika, ½ tsp salt, and a pinch of black pepper, then bring to a gentle simmer.
7. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the squash is tender when pierced with a fork.
8. Tip: If the liquid reduces too much, add a splash more broth to keep it moist.
9. Gently fold in 2 cups cooked black-eyed peas and half of the 1 ½ cups shredded cheddar cheese until evenly combined.
10. Transfer the mixture to a greased 9×13 inch baking dish, spreading it into an even layer.
11. Sprinkle the remaining cheddar cheese evenly over the top for a golden, bubbly crust.
12. Bake in the preheated oven for 25 minutes, or until the cheese is melted and lightly browned on the edges.
13. Tip: Let it rest for 5 minutes after baking—this helps the flavors meld and makes serving easier.
14. Serve warm, garnished with fresh herbs if desired.
The casserole comes out creamy from the squash and broth, with a satisfying bite from the black-eyed peas, all wrapped in that gooey, sharp cheddar blanket. I love pairing it with a crisp green salad or some crusty bread to soak up every last bit—it’s a dish that feels both rustic and indulgent, perfect for sharing with friends or enjoying as leftovers the next day.
Gluten-Free Black Eyed Pea and Squash Casserole
Every year around this time, I find myself craving something hearty and comforting that still feels a bit special—maybe it’s the holiday spirit in the air on December 24th. This casserole, packed with black-eyed peas and winter squash, has become my go-to for feeding a crowd without spending all day in the kitchen; it’s the kind of dish that makes everyone feel cozy and satisfied.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups dried black-eyed peas, soaked overnight—I find this makes them creamier than canned, though you can use those in a pinch.
– 3 cups cubed butternut squash (about 1 small squash), peeled and cut into 1-inch pieces—I love how it sweetens as it roasts.
– 1 large yellow onion, diced—this is my favorite for its mild flavor in baked dishes.
– 3 cloves garlic, minced—fresh is best here for that punchy aroma.
– 1 cup vegetable broth, low-sodium so I can control the salt.
– 1/2 cup full-fat coconut milk, which adds a lovely richness without dairy.
– 2 tbsp extra virgin olive oil, my go-to for sautéing because of its fruity notes.
– 1 tsp smoked paprika—it gives a warm, smoky depth that’s just irresistible.
– 1/2 tsp dried thyme, crumbled between my fingers to release its oils.
– Salt and black pepper, to season throughout—I’m generous with the pepper for a little kick.
Instructions
1. Preheat your oven to 375°F (190°C)—this ensures even cooking from the start.
2. In a large skillet over medium heat, warm 1 tablespoon of olive oil for about 30 seconds until it shimmers.
3. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 more minute, just until golden—be careful not to burn it, as it can turn bitter.
5. Tip: For extra flavor, I sometimes let the onions caramelize slightly by cooking them a minute longer.
6. Transfer the onion-garlic mixture to a large mixing bowl.
7. In the same skillet, add the remaining olive oil and the cubed squash, sautéing over medium-high heat for 5 minutes to lightly brown the edges.
8. Add the soaked black-eyed peas, vegetable broth, coconut milk, smoked paprika, and thyme to the bowl with the onions, stirring to combine everything evenly.
9. Season generously with salt and black pepper—I start with 1/2 teaspoon of salt and adjust later.
10. Pour the mixture into a 9×13-inch baking dish, spreading it out in an even layer.
11. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
12. Tip: The foil helps trap steam, making the peas tender without drying out.
13. Remove the foil and bake for an additional 15 minutes, or until the top is lightly golden and the squash is fork-tender.
14. Tip: Let it rest for 5 minutes after baking—this allows the flavors to meld and makes serving easier.
15. Serve warm, garnished with fresh herbs if you like. A final sprinkle of black pepper right before eating really wakes up the dish.
After baking, this casserole turns out wonderfully creamy with the squash almost melting into the peas, while the smoked paprika adds a subtle warmth that’s perfect for chilly evenings. I love serving it alongside a crisp green salad or over a bed of quinoa for extra heartiness—it’s so versatile that leftovers taste even better the next day.
Black Eyed Pea and Delicata Squash Casserole with Sage
A cozy winter evening last December had me craving something hearty yet fresh—the kind of dish that warms you from the inside out without feeling heavy. That’s when I first experimented with this Black Eyed Pea and Delicata Squash Casserole with Sage, and it’s become a staple in my kitchen ever since. It’s perfect for potlucks or a quiet dinner at home, and the sage adds a lovely earthy note that just sings in the oven.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups dried black-eyed peas, soaked overnight—I find this makes them creamier, but canned works in a pinch if you’re short on time.
– 1 large delicata squash, about 2 pounds, sliced into ½-inch rounds—no need to peel it, the skin softens beautifully and adds texture.
– ¼ cup extra virgin olive oil, my go-to for roasting because it brings out the squash’s natural sweetness.
– 1 medium yellow onion, diced—I always keep mine chilled to avoid tears while chopping.
– 3 cloves garlic, minced—fresh is best here for that punchy flavor.
– 1 cup vegetable broth, low-sodium so you can control the seasoning.
– 2 tbsp fresh sage leaves, chopped—I grow mine in a pot on the windowsill, and it’s worth the effort for that aromatic touch.
– 1 tsp smoked paprika, which gives a subtle depth without overpowering.
– Salt and black pepper, to taste—I start with ½ tsp salt and adjust later.
Instructions
1. Preheat your oven to 400°F—this high heat helps caramelize the squash nicely.
2. In a large bowl, toss the delicata squash rounds with 2 tbsp of the olive oil, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet and roast for 20 minutes, flipping halfway through, until tender and lightly browned at the edges.
4. While the squash roasts, heat the remaining 2 tbsp olive oil in a large skillet over medium heat—tip: use a heavy-bottomed pan to prevent burning.
5. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft.
6. Stir in the minced garlic and chopped sage, cooking for 1 minute more until fragrant—be careful not to let the garlic brown.
7. Drain the soaked black-eyed peas and add them to the skillet along with the vegetable broth and smoked paprika.
8. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, until the peas are tender but not mushy—tip: check at 10 minutes to avoid overcooking.
9. In a 9×13 inch baking dish, layer half the roasted squash, then spread the black-eyed pea mixture evenly on top, finishing with the remaining squash.
10. Cover the dish with foil and bake at 400°F for 10 minutes to meld the flavors, then remove the foil and bake for 5 more minutes to crisp the top slightly—tip: if you like it extra crispy, broil for 1-2 minutes at the end, watching closely.
11. Remove from the oven and let it rest for 5 minutes before serving to allow the juices to settle.
Unbelievably comforting, this casserole has a creamy texture from the peas paired with the tender, slightly sweet squash, while the sage infuses every bite with a warm, herbal note. I love serving it over a bed of wilted greens or with a dollop of tangy yogurt for contrast—it’s a dish that feels both nourishing and celebratory.
Spicy Black Eyed Pea and Pattypan Squash Casserole
Zesty and warming, this casserole is my go-to for chilly evenings when I crave something hearty yet fresh. I first made it after a trip to the farmers’ market, where I couldn’t resist the cute, scalloped pattypan squash, and it’s been a winter staple ever since. It’s a one-dish wonder that fills the kitchen with the most inviting aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
– 1 large yellow onion, diced (I always chop an extra half for caramelizing later)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 pound pattypan squash, sliced into ½-inch pieces (those little UFO shapes are so fun)
– 2 (15-ounce) cans black-eyed peas, drained and rinsed (I give them a good rinse to reduce sodium)
– 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted add a nice smoky hint)
– 1 teaspoon smoked paprika (it adds that warm, cozy kick)
– ½ teaspoon cayenne pepper (adjust if you’re sensitive to heat—I like it spicy!)
– 1 teaspoon dried thyme
– 1 cup vegetable broth (low-sodium lets you control the salt)
– 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
– Salt and black pepper to taste (I season in layers as I cook)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Add 1 pound of sliced pattypan squash and cook for 5 minutes, stirring occasionally, until slightly tender.
6. Tip: If the squash starts to stick, add a splash of vegetable broth to deglaze the pan and lift those flavorful bits.
7. Pour in 2 cans of drained and rinsed black-eyed peas, 1 can of undrained diced tomatoes, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, and 1 teaspoon dried thyme, stirring to combine evenly.
8. Add 1 cup of vegetable broth, bring the mixture to a simmer, and let it cook uncovered for 10 minutes to allow the flavors to meld.
9. Season with salt and black pepper to taste, remembering that the cheese will add saltiness later.
10. Tip: Taste as you go here—if it needs more heat, a pinch more cayenne does the trick.
11. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the casserole in the skillet.
12. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cheese is bubbly and golden brown.
13. Tip: For an extra crispy top, broil for the last 2-3 minutes, but watch closely to prevent burning.
14. Remove from the oven and let it rest for 5 minutes before serving to allow it to set slightly.
15. Rich and comforting, this casserole boasts a creamy texture from the black-eyed peas contrasted with the tender-crisp squash. The smoky paprika and cayenne give it a gentle warmth that’s perfect with a side of crusty bread for soaking up the savory juices. Leftovers taste even better the next day, making it ideal for meal prep or a cozy lunch.
Black Eyed Pea and Squash Casserole with Bacon
Picture this: a chilly evening, the scent of bacon wafting through the kitchen, and a bubbling casserole that promises both comfort and a touch of Southern charm. I first whipped up this dish during a cozy winter gathering, and it’s been a staple ever since—perfect for potlucks or a hearty family dinner. There’s something magical about how the creamy squash melds with the smoky bacon and earthy black-eyed peas.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 6 slices thick-cut bacon, chopped (I always go for applewood-smoked—it adds a sweet depth)
- 1 medium yellow onion, diced (about 1 cup; I prefer sweet onions for a milder flavor)
- 2 cloves garlic, minced (fresh is key here, not the jarred stuff!)
- 2 cups butternut squash, peeled and cubed into 1-inch pieces (about 1 small squash; I find pre-cut saves time on busy days)
- 2 (15-ounce) cans black-eyed peas, drained and rinsed (low-sodium versions let you control the salt better)
- 1 cup chicken broth (I use low-sodium to keep it from getting too salty)
- 1/2 cup heavy cream (room temperature blends more smoothly)
- 1 cup shredded sharp cheddar cheese (extra sharp gives a nice tang)
- 1/4 cup chopped fresh parsley (for garnish; dried works in a pinch, but fresh brightens it up)
- 1 tablespoon olive oil (extra virgin is my go-to for sautéing)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- In a large skillet over medium heat, cook the chopped bacon for 8-10 minutes until crispy, stirring occasionally. Tip: Render the fat slowly for maximum crispiness without burning.
- Transfer the cooked bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
- Add the diced onion to the skillet and sauté in the bacon fat for 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Add the cubed butternut squash to the skillet and cook for 5 minutes, stirring occasionally, until it starts to soften slightly.
- Pour in the chicken broth and bring the mixture to a simmer, then reduce heat to low and cover. Cook for 10 minutes until the squash is fork-tender. Tip: Check tenderness by piercing a piece with a fork—it should slide in easily.
- Stir in the drained black-eyed peas, heavy cream, smoked paprika, and black pepper. Cook for 2 minutes until heated through.
- Transfer the mixture to the prepared baking dish and spread it evenly. Top with the shredded cheddar cheese and reserved cooked bacon.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly, and the edges are lightly golden. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to avoid burning.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Layers of creamy squash and tender black-eyed peas create a rich, comforting texture, while the smoky bacon and sharp cheddar add a savory punch that’s downright addictive. Serve it straight from the dish with a side of crusty bread to soak up the sauce, or spoon it over rice for a heartier meal—it’s versatile enough to shine at any table.
Black Eyed Pea and Squash Casserole with Cornbread Topping
Let me tell you about this cozy casserole that’s become my go-to for chilly evenings—it’s hearty, comforting, and packed with Southern-inspired flavors. I first whipped it up last winter when I had leftover black-eyed peas from New Year’s, and now it’s a staple in my kitchen. Trust me, the cornbread topping makes it irresistible!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked black-eyed peas (I use canned for convenience, but homemade works too)
– 2 cups diced butternut squash (peeled and cubed—I find pre-cut squash saves time)
– 1 cup corn kernels (fresh or frozen; I keep frozen corn on hand for quick meals)
– 1 small onion, finely chopped (yellow onions are my favorite for sweetness)
– 2 cloves garlic, minced (fresh garlic adds the best aroma)
– 1 cup vegetable broth (low-sodium so I can control the salt)
– 1 cup all-purpose flour (I always sift mine to avoid lumps)
– 1 cup cornmeal (stone-ground gives a nice texture)
– 1 cup milk (whole milk makes the cornbread extra moist)
– 2 large eggs (I prefer room temp eggs here for better mixing)
– 1/4 cup unsalted butter, melted (I use extra for greasing the dish)
– 1 tbsp baking powder (check the date to ensure it’s fresh)
– 1 tsp salt (I add a pinch more to the filling for balance)
– 1/2 tsp black pepper (freshly ground is my go-to)
– 2 tbsp olive oil (extra virgin olive oil is my staple for sautéing)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a bit of melted butter.
2. In a large skillet, heat 2 tbsp olive oil over medium heat until shimmering, about 2 minutes.
3. Add 1 small chopped onion and sauté for 5 minutes until translucent, stirring occasionally.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 2 cups diced butternut squash and cook for 8 minutes, until slightly softened.
6. Mix in 2 cups black-eyed peas, 1 cup corn kernels, 1 cup vegetable broth, 1 tsp salt, and 1/2 tsp black pepper; bring to a simmer for 5 minutes, then remove from heat. Tip: Don’t overcook the squash—it’ll soften more in the oven.
7. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tbsp baking powder, and a pinch of salt.
8. In another bowl, beat 2 large eggs, then mix in 1 cup milk and 1/4 cup melted butter until smooth.
9. Combine the wet and dry ingredients, stirring just until no dry spots remain. Tip: Overmixing can make the cornbread tough, so fold gently.
10. Pour the vegetable mixture into the prepared baking dish and spread evenly.
11. Spoon the cornbread batter over the top, covering it completely.
12. Bake at 375°F for 30–35 minutes, until the topping is golden brown and a toothpick inserted comes out clean. Tip: Check at 30 minutes to avoid overbaking—the edges should be crisp.
13. Let cool for 10 minutes before serving. Savor the creamy squash and peas beneath that crumbly cornbread crust—it’s a textural dream! I love pairing it with a crisp green salad or reheating leftovers for a quick lunch; the flavors meld even better the next day.
Black Eyed Pea and Squash Casserole with Garlic Butter
Bust out your favorite casserole dish, because I’m sharing a cozy, one-pan wonder that’s become my go-to for chilly evenings. I first made this on a whim with leftover black-eyed peas from New Year’s—a happy accident that’s now a regular in my rotation. It’s hearty, comforting, and fills the kitchen with the most inviting aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked black-eyed peas (I use canned for convenience, but homemade adds a lovely depth)
– 3 cups cubed butternut squash (about 1 small squash—peeling it is the only tedious part!)
– 4 tbsp unsalted butter (I always keep it cold until needed)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp salt (I use fine sea salt for even distribution)
– 1/2 tsp black pepper
– 1/4 cup grated Parmesan cheese (the pre-grated kind works in a pinch, but I prefer a block for freshness)
– 2 tbsp chopped fresh parsley (it brightens up the whole dish)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt 2 tbsp of butter until it just starts to foam.
3. Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly to prevent burning—this releases its flavor without bitterness.
4. Add the cubed butternut squash to the skillet and cook for 5 minutes, stirring occasionally, until it begins to soften slightly.
5. Stir in the black-eyed peas, salt, and black pepper, and cook for another 2 minutes to combine.
6. Transfer the mixture from the skillet to the prepared baking dish, spreading it evenly.
7. In a small microwave-safe bowl, melt the remaining 2 tbsp of butter in 15-second intervals until liquid.
8. Drizzle the melted butter evenly over the casserole mixture in the baking dish.
9. Sprinkle the grated Parmesan cheese on top of the casserole.
10. Bake in the preheated oven for 30 minutes, or until the squash is tender when pierced with a fork and the top is golden brown.
11. Remove the casserole from the oven and let it rest for 5 minutes to set.
12. Garnish with chopped fresh parsley just before serving.
Melt-in-your-mouth squash pairs perfectly with the creamy black-eyed peas, all tied together by that rich garlic butter. I love how the Parmesan forms a subtle crust that adds a nice textural contrast. Serve it straight from the dish with a side of crusty bread to soak up every last bit—it’s comfort food at its simplest and best.
Black Eyed Pea and Squash Casserole with Parmesan Crust
Diving into my kitchen on this chilly December afternoon, I’m craving something hearty and comforting—the kind of dish that warms you from the inside out. This Black Eyed Pea and Squash Casserole with Parmesan Crust is my go-to for cozy gatherings, and I love how the flavors meld together like a hug in a baking dish. It’s a recipe I’ve tweaked over the years, inspired by my grandma’s love for Southern staples and my own twist on seasonal veggies.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked black-eyed peas (I use canned for convenience, but homemade adds a lovely texture)
– 3 cups cubed butternut squash (about 1 small squash—peeling it is the trickiest part, but worth it!)
– 1 cup grated Parmesan cheese (I always grab the block and grate it fresh for that sharp, melty goodness)
– 1/2 cup heavy cream (this gives the casserole its rich, creamy base)
– 2 tbsp extra virgin olive oil (my go-to for sautéing—it adds a fruity note)
– 1 tsp dried thyme (a pinch of this herb brings out the earthy flavors)
– 1/2 tsp salt (I adjust based on the saltiness of the peas, but start here)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking—this helps the crust crisp up nicely.
2. In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add 3 cups cubed butternut squash to the skillet and sauté for 8-10 minutes, stirring occasionally, until the edges start to soften and turn golden brown.
4. Stir in 2 cups cooked black-eyed peas, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another 3 minutes to blend the flavors.
5. Pour in 1/2 cup heavy cream, stirring gently to coat everything evenly, then remove from heat after 1 minute—this prevents the cream from curdling.
6. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly with a spatula.
7. Sprinkle 1 cup grated Parmesan cheese evenly over the top, covering the entire surface for a golden crust.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly browned on top—check at 25 minutes to avoid burning.
9. Let the casserole cool for 5 minutes before serving to allow the flavors to settle and make slicing easier.
This casserole emerges from the oven with a crispy, cheesy top that gives way to a creamy, tender interior—the squash softens into sweet bites, while the black-eyed peas add a hearty, savory depth. Try serving it alongside a simple green salad for a balanced meal, or scoop it straight from the dish for a comforting weeknight dinner that always brings smiles to the table.
Black Eyed Pea and Squash Casserole with Sausage
Finally, as the holiday season winds down and we’re all looking for cozy, comforting dishes that feel like a warm hug, I always turn to this Black Eyed Pea and Squash Casserole with Sausage. It’s become a post-Christmas tradition in our house—a way to use up leftover squash and create something hearty that feeds a crowd with minimal fuss. Honestly, I love how it fills the kitchen with the most incredible savory aroma while it bakes, making everyone gather around the oven in anticipation.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb Italian sausage (I like to use a mild variety for this, but spicy works too if you want a kick)
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups—I find peeling it with a sturdy vegetable peeler saves so much time)
– 1 onion, diced (yellow onions are my go-to for their sweet flavor when cooked)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference here)
– 2 (15 oz) cans black-eyed peas, drained and rinsed (I always give them a good rinse to reduce sodium)
– 1 cup chicken broth (low-sodium is my preference to control the salt level)
– 1/2 cup heavy cream (room temperature helps it blend smoothly without curdling)
– 1 tsp dried thyme
– 1/2 tsp smoked paprika (this adds a lovely depth—don’t skip it!)
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese (I use sharp cheddar for extra flavor)
– 2 tbsp olive oil (extra virgin olive oil is my staple for sautéing)
– Salt to taste (I add this at the end after tasting)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the Italian sausage to the skillet, breaking it into small pieces with a spatula, and cook for 5-7 minutes until browned and no longer pink.
4. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease, leaving about 1 tablespoon of drippings in the skillet.
5. Add the remaining 1 tablespoon of olive oil to the skillet, then add the diced onion and cook for 3-4 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add the cubed butternut squash to the skillet and cook for 5 minutes, stirring occasionally, until slightly tender.
8. Pour in the chicken broth and heavy cream, then add the dried thyme, smoked paprika, and black pepper, stirring to combine.
9. Bring the mixture to a simmer over medium heat, then reduce to low and let it cook for 10 minutes until the squash is fork-tender.
10. Gently fold in the drained black-eyed peas and cooked sausage, then season with salt to taste after mixing.
11. Transfer the mixture to the prepared baking dish and spread it evenly with a spatula.
12. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
13. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly and the edges are lightly golden.
14. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Lovingly, this casserole emerges from the oven with a creamy, hearty texture where the squash melts into the savory sausage and black-eyed peas, creating a comforting bite that’s perfect for chilly evenings. The smoked paprika adds a subtle smokiness that pairs beautifully with the sharp cheddar crust on top. For a creative twist, I sometimes serve it over a bed of wild rice or with a side of crusty bread to soak up every last bit of the rich sauce.
Black Eyed Pea and Squash Casserole with Tomato Sauce
You know those cozy winter evenings when you want something hearty but also a little different? Yesterday, I was craving a comforting casserole but wanted to move beyond the usual suspects. This Black Eyed Pea and Squash Casserole with Tomato Sauce is my new go-to—it’s packed with flavor, surprisingly easy, and feels like a warm hug in a dish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for sautéing—it adds a lovely fruity note)
– 1 medium yellow onion, diced (I like to chop mine finely so it melts into the sauce)
– 2 cloves garlic, minced (fresh is best here for that punchy aroma)
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 3 cups—I find pre-cut squash saves time on busy days)
– 1 (15-ounce) can black-eyed peas, drained and rinsed (I give them a good rinse to reduce sodium)
– 1 (28-ounce) can crushed tomatoes (I prefer the rich, thick texture of crushed over diced)
– 1 teaspoon dried thyme (it pairs perfectly with the squash)
– 1/2 teaspoon smoked paprika (this adds a subtle smoky depth—don’t skip it!)
– 1/2 teaspoon salt (adjust based on your canned ingredients)
– 1/4 teaspoon black pepper
– 1 cup shredded mozzarella cheese (I use part-skim for a lighter touch)
– 1/4 cup grated Parmesan cheese (the real stuff makes all the difference)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet or Dutch oven over medium heat for about 1 minute until shimmering.
3. Add 1 medium diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Add 3 cups of cubed butternut squash to the skillet and cook for 8 minutes, stirring every 2 minutes, until the edges start to soften slightly. Tip: Cut the squash uniformly so it cooks evenly.
6. Pour in 1 (28-ounce) can of crushed tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine all ingredients.
7. Gently fold in 1 (15-ounce) can of drained and rinsed black-eyed peas, ensuring they’re evenly distributed without mashing them. Tip: Rinsing the peas helps control the saltiness of the dish.
8. Bring the mixture to a simmer over medium heat, then reduce to low and let it cook uncovered for 10 minutes to allow the flavors to meld.
9. Remove the skillet from the heat and sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the top. Tip: For a golden crust, place the skillet under the broiler for the last 2 minutes of baking.
10. Transfer the skillet to the preheated oven and bake at 375°F (190°C) for 20 minutes, until the cheese is bubbly and lightly browned.
11. Carefully remove the skillet from the oven using oven mitts and let it cool for 5 minutes before serving to set the texture.
Soft and creamy squash mingles with tender black-eyed peas in a rich tomato sauce, topped with a gooey, golden cheese crust. Serve it straight from the skillet with a side of crusty bread to soak up every last bit, or spoon it over rice for a heartier meal—it’s versatile enough for weeknights or casual gatherings.
Black Eyed Pea and Squash Casserole with Quinoa
Every year around this time, I find myself craving something hearty yet healthy to balance out all the holiday indulgence, and this casserole has become my go-to comfort food. It’s a cozy, one-dish wonder that combines earthy black-eyed peas, sweet squash, and fluffy quinoa into a satisfying meal that feels both nourishing and celebratory. I love how the flavors meld together after a slow bake, filling the kitchen with the most inviting aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup quinoa, rinsed well (I always give it a good rinse to remove any bitterness)
– 2 cups vegetable broth (homemade or low-sodium store-bought works great)
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 small butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
– 1 (15-ounce) can black-eyed peas, drained and rinsed
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 cup shredded sharp cheddar cheese (I sometimes swap in Monterey Jack for a milder flavor)
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Tip: Let it sit covered off the heat for 5 minutes to steam perfectly.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
5. Stir in the cubed butternut squash and cook for 8-10 minutes, until it starts to soften slightly at the edges. Tip: Cut the squash uniformly so it bakes evenly in the casserole.
6. Remove the skillet from the heat and mix in the cooked quinoa, black-eyed peas, smoked paprika, dried thyme, and a pinch of salt and black pepper.
7. Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese on top.
8. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly and the squash is tender when pierced with a fork. Tip: For a golden-brown top, broil for the last 2-3 minutes, watching closely to prevent burning.
9. Remove from the oven and let it cool for 5 minutes before serving. Vibrant and hearty, this casserole boasts a wonderful contrast of creamy squash, tender black-eyed peas, and nutty quinoa, all brought together by that smoky paprika. I love serving it with a simple green salad or topping it with a dollop of Greek yogurt for extra creaminess—it’s a dish that’s as versatile as it is delicious.
Summary
Ready to simplify your weeknights? These 20 black-eyed pea squash casseroles offer cozy, nutritious meals with minimal fuss. We hope you find a new family favorite! Give one a try, then drop a comment below to share which recipe you loved. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later. Happy cooking!
