Are you looking for a delicious and nutritious meal that can be ready in no time? Look no further than black-eyed pea squash casserole! This classic Southern dish has been a staple in many households for years, and it’s easy to see why. The combination of creamy squash, savory black-eyed peas, and crispy breadcrumbs is a match made in heaven.
In this article, we’ll be exploring 20 different black-eyed pea squash casserole recipes that are perfect for busy weeknights. From spicy twists to cheesy additions, we’ve got you covered. Whether you’re a vegetarian, vegan, or just looking for a new twist on an old favorite, these recipes are sure to please.
So go ahead and get cooking! With these 20 delicious black-eyed pea squash casserole recipes, you’ll be enjoying a tasty meal in no time.
Spicy Black Eyed Pea and Butternut Squash Casserole
Spicy Black Eyed Pea and Butternut Squash Casserole: A flavorful twist on traditional casseroles, this dish combines the sweetness of butternut squash with the spicy kick of black eyed peas.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can black-eyed peas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, sauté onion, garlic, and bell pepper in remaining 1 tbsp olive oil until softened. Add cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Stir in black-eyed peas and cooked squash. Season with salt and pepper to taste.
5. In a 9×13 inch baking dish, combine pea mixture and shredded cheese. Top with breadcrumbs.
6. Bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 50-60 minutes
Cheesy Black Eyed Pea and Zucchini Casserole
This hearty casserole is a creative twist on traditional Southern comfort food, combining the creamy richness of black-eyed peas with the sweet flavor of zucchini and the sharpness of cheddar cheese.
Ingredients:
– 1 cup cooked black-eyed peas
– 2 medium zucchinis, sliced
– 1 onion, chopped
– 1 clove garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté zucchini, onion, and garlic until tender.
3. In a separate mixing bowl, combine cooked black-eyed peas, shredded cheese, breadcrumbs, and olive oil. Season with salt and pepper.
4. Add the cooked vegetable mixture to the pea mixture and mix well.
5. Pour the casserole into a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vegan Black Eyed Pea and Acorn Squash Casserole
This hearty casserole combines the creamy goodness of black-eyed peas with the natural sweetness of acorn squash, all wrapped up in a crispy cornbread crust. Perfect for a comforting vegan meal.
Ingredients:
– 1 medium acorn squash, peeled and cubed
– 1 cup cooked black-eyed peas
– 1/2 cup cornmeal
– 1/4 cup vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup vegan cheddar cheese shreds (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add squash and cook until tender, about 10 minutes.
3. In a separate pot, combine cooked black-eyed peas and cumin. Heat through.
4. In a greased 9×13-inch baking dish, layer squash mixture, then pea mixture.
5. Mix cornmeal and oil to form crumbly topping. Sprinkle over the top of the casserole.
6. Bake for 30-40 minutes or until the crust is golden brown.
7. If using vegan cheddar cheese shreds, sprinkle on top during the last 10 minutes of baking.
Cooking Time: 35-45 minutes
Southern-Style Black Eyed Pea and Squash Casserole
A hearty, comforting casserole that combines the flavors of black-eyed peas, butternut squash, and crispy cornbread crust. Perfect for a cozy evening or special occasion.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 medium butternut squashes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup cornbread mix
– 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion, garlic, and squashes until tender.
3. Add the black-eyed peas, paprika, salt, and pepper. Stir to combine.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Mix the cornbread mix with water according to package instructions. Spread over the pea mixture.
6. Sprinkle the grated cheese on top.
7. Bake for 35-40 minutes or until the cornbread is golden brown.
Cooking Time: 35-40 minutes
Black Eyed Pea and Spaghetti Squash Casserole
This comforting casserole combines the creamy goodness of spaghetti squash with the nutty flavor of black eyed peas, all wrapped up in a crispy breadcrumb topping. Perfect for a cozy night in or a family gathering.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 cup dried black eyed peas, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add black eyed peas, salt, and pepper; cook for 5 minutes.
4. In a large bowl, combine cooked spaghetti squash, black eyed pea mixture, and shredded cheese. Mix well.
5. Transfer the mixture to a 9×13 inch baking dish. Top with breadcrumbs and drizzle with olive oil.
6. Bake for 25-30 minutes, or until casserole is hot and bubbly.
Cooking Time: 1 hour 10 minutes
Creamy Black Eyed Pea and Yellow Squash Casserole
A comforting and flavorful side dish that combines the sweetness of yellow squash with the creaminess of black eyed peas. This casserole is perfect for a family dinner or potluck.
Ingredients:
– 1 cup cooked black eyed peas
– 2 medium yellow squash, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the diced yellow squash to the skillet; cook for an additional 5 minutes or until tender.
4. In a separate bowl, combine cooked black eyed peas, heavy cream, and cheddar cheese. Stir well.
5. Combine the cooked squash mixture with the black eyed pea mixture in a 9×13 inch baking dish.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Herbed Black Eyed Pea and Kabocha Squash Casserole
This Herbed Black Eyed Pea and Kabocha Squash Casserole is a creative twist on traditional black-eyed pea dishes, combining the flavors of the South with the sweetness of roasted squash.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 medium kabocha squashes (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the soaked black-eyed peas, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. In a separate baking dish, toss the squash with olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes, or until tender.
4. Combine the cooked black-eyed pea mixture and roasted squash in a large casserole dish.
5. Top with shredded cheddar cheese (if using) and bake at 375°F for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 45-50 minutes.
Black Eyed Pea and Summer Squash Casserole with Breadcrumbs
This hearty casserole is a perfect blend of flavors and textures, combining the sweetness of summer squash with the savory goodness of black-eyed peas. A crunchy breadcrumb topping adds a satisfying crunch to this comforting dish.
Ingredients:
– 1 medium summer squash (such as yellow crookneck), sliced
– 1 cup cooked black-eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the squash, onion, and garlic until tender.
3. Stir in cooked black-eyed peas and season with salt and pepper.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Sprinkle breadcrumbs and cheese (if using) on top.
6. Drizzle with olive oil and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Smoky Black Eyed Pea and Butternut Squash Casserole
This comforting casserole combines the creamy sweetness of roasted butternut squash with the smokiness of black eyed peas, all wrapped up in a crunchy cornbread crust. Perfect for a cozy evening or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried black eyed peas, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet; roast for 45 minutes or until tender.
3. In a large skillet, cook onion and garlic over medium heat until softened. Add soaked black eyed peas, smoked paprika, cumin, and cayenne pepper; cook for 5 minutes.
4. In a separate bowl, mix flour, cornmeal, cheese, and cilantro (if using).
5. Combine cooked squash and pea mixture in a 9×13-inch baking dish; top with cornbread crust and bake for 25-30 minutes or until golden brown.
Cooking Time: 60-75 minutes
Black Eyed Pea and Squash Casserole with Cheddar Cheese
This casserole combines the comforting flavors of black-eyed peas, roasted squash, and cheddar cheese for a satisfying side dish or main course.
Ingredients:
– 1 cup cooked black-eyed peas
– 2 cups roasted butternut squash (diced)
– 1 medium onion, chopped
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine cooked black-eyed peas, roasted squash, and chopped onion.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Sprinkle shredded cheddar cheese evenly over the top of the casserole.
5. Mix breadcrumbs with olive oil and sprinkle over the cheese.
6. Bake for 30-40 minutes or until the casserole is hot, bubbly, and lightly browned.
Cooking Time: 30-40 minutes
Gluten-Free Black Eyed Pea and Squash Casserole
This comforting casserole combines the creamy texture of black eyed peas with the sweetness of roasted squash, all wrapped up in a crispy gluten-free crust.
Ingredients:
– 1 cup dried black eyed peas, soaked overnight and drained
– 2 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 gluten-free cornbread mix (15 ounces)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add black eyed peas, paprika, salt, and pepper. Cook for 5 minutes.
4. In a greased 9×13-inch baking dish, combine cooked squash and black eyed pea mixture.
5. Prepare gluten-free cornbread mix according to package instructions. Mix with chicken broth.
6. Pour cornbread mixture over the casserole. Bake for 25-30 minutes or until golden brown.
Cooking Time: 55-60 minutes
Black Eyed Pea and Delicata Squash Casserole with Sage
This hearty casserole is a perfect blend of creamy black-eyed peas, sweet delicata squash, and savory sage. It’s an ideal dish for a cozy night in or a special occasion.
Ingredients:
– 1 can black-eyed peas, drained and rinsed
– 2 medium delicata squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent.
3. Add garlic, squash, and sage. Cook until squash is tender, about 10 minutes.
4. In a separate bowl, combine black-eyed peas, heavy cream, salt, and pepper.
5. Combine cooked squash mixture with black-eyed pea mixture.
6. Transfer to a baking dish and top with shredded cheddar cheese.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Spicy Black Eyed Pea and Pattypan Squash Casserole
A twist on the classic Southern casserole, this recipe combines the creamy texture of pattypan squash with the nutty flavor of black-eyed peas, all wrapped up in a spicy kick. This hearty dish is perfect for a comforting weeknight meal or a special occasion.
Ingredients:
– 1 large pattypan squash, sliced into 1/4-inch thick rounds
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, garlic, cumin, smoked paprika, and cayenne pepper until the onion is translucent.
3. Add the black-eyed peas and cook for an additional 5 minutes.
4. In a separate skillet, roast the pattypan squash slices with olive oil until tender.
5. In a large mixing bowl, combine the cooked black-eyed pea mixture, roasted squash, and shredded cheese.
6. Pour the mixture into a 9×13-inch baking dish and top with heavy cream.
7. Bake for 25-30 minutes or until the casserole is golden brown.
Cooking Time: 35-40 minutes
Black Eyed Pea and Squash Casserole with Bacon
This hearty casserole combines the comforting flavors of black-eyed peas, roasted squash, crispy bacon, and creamy cheese. Perfect for a weeknight dinner or special occasion, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound dried black-eyed peas, cooked
– 2 cups cubed butternut squash
– 6 slices of bacon, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook black-eyed peas according to package instructions. Drain and set aside.
3. Toss squash with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
4. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
5. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
6. Combine cooked black-eyed peas, roasted squash, bacon, and cheese in a 9×13 inch baking dish.
7. Pour heavy cream over the top and season with salt and pepper to taste.
8. Bake for 20-25 minutes, or until the casserole is hot and bubbly.
Cooking Time: 45-50 minutes
Black Eyed Pea and Squash Casserole with Cornbread Topping
A hearty, one-pot dish that combines the creamy goodness of black-eyed peas and roasted squash with a crunchy cornbread topping. Perfect for a cozy evening meal or potluck gathering.
Ingredients:
– 1 cup dried black-eyed peas, cooked
– 2 medium-sized yellow squash, diced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 2 cloves garlic, minced
– 1 cup cornbread mix
– 1/4 cup milk
– 2 tablespoons butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion, bell pepper, and garlic until tender.
3. Add the cooked black-eyed peas, squash, and salt and pepper to taste. Stir well.
4. Pour the mixture into a 9×13-inch baking dish.
5. Mix the cornbread mix with milk and melted butter. Spread evenly over the top of the casserole.
6. Bake for 30-35 minutes or until the cornbread is golden brown.
Cooking Time: 30-35 minutes
Black Eyed Pea and Squash Casserole with Garlic Butter
This hearty casserole combines the creamy sweetness of roasted squash with the protein-packed goodness of black-eyed peas, all wrapped up in a rich garlic butter crust. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 cup cooked black-eyed peas
– 2 cloves garlic, minced
– 4 tablespoons unsalted butter, softened
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with 1 tablespoon butter and roast for 30 minutes, or until tender.
3. In a large bowl, combine cooked black-eyed peas, roasted squash, garlic, salt, and pepper.
4. In a separate bowl, mix heavy cream and remaining 3 tablespoons butter to form a smooth sauce.
5. Add the sauce to the pea-squash mixture and stir until combined.
6. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheese.
7. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Black Eyed Pea and Squash Casserole with Parmesan Crust
This comforting casserole combines the flavors of black-eyed peas, roasted squash, and crispy Parmesan crust. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked black-eyed peas
– 2 cups roasted butternut squash (see note), diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked black-eyed peas, roasted squash, onion, garlic, paprika, salt, and pepper.
3. Grease a 9×13-inch baking dish with olive oil.
4. Add the pea mixture and top with Parmesan cheese.
5. Sprinkle breadcrumbs evenly over the cheese.
6. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Black Eyed Pea and Squash Casserole with Sausage
This comforting casserole combines the nutty flavor of black-eyed peas, the sweetness of roasted squash, and the savory taste of sausage for a satisfying and filling meal.
Ingredients:
– 1 cup cooked black-eyed peas
– 2 cups roasted butternut squash (diced)
– 1 pound sweet Italian sausage, casings removed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sausage in a large skillet over medium-high heat, breaking up with a spoon, until browned and cooked through.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. In a separate bowl, combine cooked black-eyed peas, roasted squash, milk, and shredded cheese.
5. Grease a 9×13-inch baking dish with cooking spray. Add sausage mixture, followed by the pea-squash mixture.
6. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Black Eyed Pea and Squash Casserole with Tomato Sauce
This casserole combines the comforting flavors of black eyed peas, roasted squash, and tangy tomato sauce for a satisfying meal.
Ingredients:
– 1 cup cooked black eyed peas
– 2 cups winter squash (such as butternut or acorn), peeled and cubed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with 1 tbsp olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10-15 minutes.
4. Combine cooked black eyed peas, roasted squash, and tomato sauce in a 9×13 inch baking dish.
5. Top with shredded cheddar cheese and bake for an additional 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Black Eyed Pea and Squash Casserole with Quinoa
This comforting casserole is a perfect blend of flavors, textures, and nutrients, combining the nutty sweetness of squash and quinoa with the creamy richness of black eyed peas.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 cups cooked black eyed peas
– 1 cup cooked quinoa
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened. Add squash and cook until tender.
3. In a separate bowl, combine cooked quinoa, black eyed peas, cumin, salt, and pepper.
4. In a 9×13-inch baking dish, arrange half the quinoa mixture, followed by the squash mixture, and finally the remaining quinoa mixture.
5. If using cheese, sprinkle on top.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Summary
Looking for quick and delicious meals to spice up your busy weeknights? Look no further! This article presents 20 mouth-watering black-eyed pea and squash casserole recipes that are sure to please. From classic Southern-style dishes to vegan and gluten-free options, there’s something for everyone. These casseroles combine the comforting warmth of black-eyed peas with the sweetness of roasted squash, all topped off with a variety of crispy crusts and savory sauces. Whether you’re in the mood for cheesy, smoky, or herby flavors, these recipes are sure to satisfy your cravings and leave you feeling full and content.
Leave a Reply