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Black-Eyed Pea's Baked Squash

5 lbs. medium-size yellow squash
2 eggs, beaten
1 1/2 to 2 C. bread crumbs (see note)
4 oz. (1 stick) butter or margarine
1/4 C. sugar
salt to taste
2 T. chopped onion
dash of freshly ground black pepper

Preheat oven to 350�F. 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.
 

    
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