Are you looking for a comforting and nutritious meal that’s perfect for the cooler months? Look no further than the humble black-eyed pea and squash casserole. This classic Southern dish has gained popularity nationwide, and it’s easy to see why – the combination of creamy squash, savory black-eyed peas, and crispy topping is a match made in heaven.
In this article, we’ll be sharing 20 delicious and comforting black-eyed pea and squash casserole recipes that are sure to become new favorites. From traditional Southern-style casseroles to spicy twists and vegan options, there’s something for everyone on this list. So grab your apron and get ready to cozy up with a warm, comforting bowl of goodness!
Southern-style black eyed pea and squash casserole
A hearty and comforting casserole that combines the creamy sweetness of butternut squash with the tender goodness of black-eyed peas, all wrapped up in a crispy, cheesy crust. Perfect for a cozy dinner or potluck gathering!
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup dried black-eyed peas, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic in olive oil until softened.
3. Add the squash, black-eyed peas, salt, and pepper. Cook until the squash is tender, about 20 minutes.
4. Combine the cooked mixture with the milk and beaten egg.
5. Pour into a 9×13-inch baking dish and top with cheddar cheese.
6. Bake for 25-30 minutes or until the casserole is set and golden brown.
Cooking Time: 40-45 minutes
Spicy black eyed pea squash casserole with jalapeños
Spicy Black-Eyed Pea Squash Casserole with Jalapeños Recipe
This vibrant casserole combines the natural sweetness of squash, black-eyed peas, and jalapeños for a spicy kick. Perfect as a side dish or main course, it’s sure to delight your taste buds!
Ingredients:
– 1 medium yellow squash, cooked and diced
– 1 cup cooked black-eyed peas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine squash, black-eyed peas, cheese, cilantro, and jalapeño.
3. In a separate bowl, whisk together milk and olive oil.
4. Pour the wet ingredients over the dry ingredients and mix until well combined.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Cheesy black eyed pea squash casserole with cheddar
This hearty casserole combines the warmth of roasted squash, the comfort of black-eyed peas, and the richness of cheddar cheese. Perfect for a cozy night in or a family gathering.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 can black-eyed peas, drained and rinsed
– 1/4 cup unsalted butter
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the squash cubes with 2 tablespoons of butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté the onion and garlic in remaining 2 tablespoons of butter until softened.
4. Add the black-eyed peas, milk, and cheddar cheese to the skillet. Stir until the cheese is melted and the mixture is well combined.
5. Combine the roasted squash with the pea mixture and stir to combine.
6. Transfer the mixture to a 9×13-inch baking dish and bake for an additional 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: 50-60 minutes
Vegan black eyed pea squash casserole with coconut milk
A creamy and nutritious twist on traditional squash casserole, this recipe combines the comforting flavors of black eyed peas, roasted squash, and coconut milk.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas
– 1/2 cup coconut milk
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup vegan breadcrumbs (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large skillet, sauté the onion and garlic until softened. Add cumin and cook for an additional minute.
4. In a mixing bowl, combine cooked black-eyed peas, roasted squash, coconut milk, and sautéed onion mixture. Mix well.
5. Transfer the mixture to a 9×13 inch baking dish. Top with vegan breadcrumbs (if using).
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 55-60 minutes
Smoky black eyed pea squash casserole with bacon
This hearty casserole combines the comforting flavors of black-eyed peas, roasted squash, and crispy bacon for a satisfying side dish or main course. Smoked paprika adds a deep smokiness that complements the sweetness of the squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried black-eyed peas, soaked overnight and drained
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, cook bacon over medium heat until crispy. Remove from pan and set aside.
4. Add onion and garlic to the same skillet; cook until softened. Add soaked black-eyed peas, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
5. Combine cooked squash, black-eyed pea mixture, and chicken broth in a 9×13 inch baking dish. Top with bacon and cheese (if using).
6. Bake for 25-30 minutes, or until casserole is hot and bubbly.
Cooking Time: 50-60 minutes
Herbed black eyed pea squash casserole with thyme and rosemary
This comforting casserole combines the natural sweetness of roasted squash with the savory flavor of black-eyed peas, all tied together with a hint of herbs. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas
– 1/4 cup chopped fresh thyme
– 2 tbsp chopped fresh rosemary
– 1 onion, diced
– 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 (190°C).
2. Toss squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté onion and garlic in 1 tbsp olive oil until softened.
4. Add cooked black-eyed peas, thyme, and rosemary to the skillet. Season with salt and pepper.
5. In a greased 9×13-inch baking dish, combine roasted squash, black-eyed pea mixture, and shredded cheese. Pour heavy cream over the top.
6. Bake for an additional 20-25 minutes or until the casserole is golden brown.
Cooking Time: Approximately 50-60 minutes
Black eyed pea squash casserole with cornbread topping
This hearty casserole combines the sweetness of squash and black-eyed peas with a crunchy cornbread topping, perfect for a comforting dinner or brunch.
Ingredients:
– 1 medium-sized yellow squash, diced
– 1 cup cooked black-eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 2 tablespoons butter
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup cornbread mix
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the squash and cook until tender, about 5 minutes.
4. Stir in the black-eyed peas, cumin, salt, and pepper.
5. Transfer the mixture to a 9×13-inch baking dish.
6. In a separate bowl, mix the cornbread mix with water according to package instructions.
7. Spread the cornbread mixture evenly over the squash mixture.
8. Dot the top with butter.
9. Bake for 30-35 minutes or until the cornbread is golden brown.
Cooking Time: 30-35 minutes
Mediterranean black eyed pea squash casserole with feta
This hearty casserole combines the creamy sweetness of roasted squash with the savory flavors of black eyed peas, feta cheese, and Mediterranean spices. A perfect blend of comfort food and international flair for a unique dinner experience.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black eyed peas
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, garlic, oregano, paprika, salt, and pepper. Roast for 30-40 minutes or until tender.
3. In a separate bowl, mix cooked black eyed peas with feta cheese.
4. Combine roasted squash with the pea-feta mixture in a baking dish.
5. Top with breadcrumbs and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: Approximately 1 hour
Black eyed pea squash casserole with crispy onion topping
This hearty casserole is a perfect blend of flavors, textures, and comfort. The combination of roasted black-eyed peas, butternut squash, and crispy onion topping will become a new family favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes with 1 tablespoon olive oil, salt, and pepper for about 30 minutes or until tender.
3. In a separate pan, sauté the sliced onion in remaining 1 tablespoon olive oil until caramelized and crispy. Set aside.
4. Combine cooked black-eyed peas, roasted squash, breadcrumbs, garlic, paprika, salt, and pepper in a large mixing bowl.
5. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheddar cheese and crispy onion topping.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: About 45-50 minutes
Slow cooker black eyed pea squash casserole
This slow cooker casserole is a delicious and nutritious twist on traditional squash casserole, incorporating the creamy goodness of black-eyed peas. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can black-eyed peas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. In the slow cooker, combine squash, onion, garlic, black-eyed peas, chicken broth, and cumin.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in heavy cream and season with salt and pepper to taste.
4. If using cheese, sprinkle on top and cook for an additional 30 minutes.
5. Serve hot and enjoy!
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Black eyed pea squash casserole with sausage and peppers
This comforting casserole combines the creamy sweetness of black-eyed peas with the savory flavors of sausage, peppers, and winter squash. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 pound sweet Italian sausage, casings removed
– 1 large onion, chopped
– 2 large bell peppers (any color), chopped
– 1 can black-eyed peas (15 oz), drained and rinsed
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook sausage over medium-high heat, breaking up with spoon, until browned.
3. Add onion and peppers; cook until tender.
4. Add squash and black-eyed peas; cook for 5 minutes.
5. Transfer mixture to a 9×13 inch baking dish.
6. Top with cheese and breadcrumbs; drizzle with olive oil.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 40 minutes
Gluten-free black eyed pea squash casserole
This hearty casserole combines the natural sweetness of squash with the comforting warmth of black-eyed peas, all wrapped up in a crispy gluten-free crust. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 gluten-free cornbread mix (about 1 cup)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash, onion, garlic, olive oil, cumin, paprika, salt, and pepper in a large bowl.
3. Spread the mixture evenly in a 9×13-inch baking dish.
4. Top with cooked black-eyed peas.
5. Follow package instructions to prepare gluten-free cornbread mix.
6. Pour batter over the pea mixture and smooth out.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Black eyed pea squash casserole with garlic parmesan crust
This comforting casserole combines the sweetness of roasted squash with the creaminess of black-eyed peas, all wrapped up in a crunchy garlic parmesan crust. It’s a perfect side dish or main course for a cozy dinner.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 2 tbsp butter, melted
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup grated parmesan cheese
– 2 cloves of garlic, minced (for crust)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes with olive oil, salt, and pepper for 30 minutes.
3. In a separate pan, sauté the onion and garlic until softened. Add black-eyed peas, cheddar cheese, breadcrumbs, melted butter, thyme, salt, and pepper. Stir well.
4. Combine roasted squash and pea mixture in a 9×13 inch baking dish.
5. Mix minced garlic with grated parmesan cheese for crust. Sprinkle on top of casserole.
6. Bake for an additional 20-25 minutes or until crust is golden brown.
Cooking Time: 50-60 minutes
Spiced black eyed pea squash casserole with curry powder
This hearty casserole combines the warmth of curry powder with the sweetness of roasted squash and the nutty flavor of black-eyed peas. A perfect blend of comfort food and international flair.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 cup cooked black-eyed peas
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash cubes with olive oil, onion, and garlic for 30 minutes.
3. Mix cooked black-eyed peas, curry powder, and cumin into the roasted squash mixture.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Top with shredded cheese (if using).
6. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro (if desired).
Cooking Time: 45-50 minutes
Black eyed pea squash casserole with roasted tomatoes
A hearty and flavorful casserole that combines the comfort of black-eyed peas, roasted squash, and sweet tomatoes. This recipe is perfect for a chilly evening or a family gathering.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 cups cooked black-eyed peas
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes in a single layer on a baking sheet for 20-25 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic until softened. Add the cooked black-eyed peas and stir to combine.
4. In a separate bowl, whisk together the heavy cream and shredded cheese. Add the roasted squash, diced tomatoes, and black-eyed pea mixture. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13-inch baking dish and top with additional shredded cheese if desired.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Black eyed pea squash casserole with quinoa and kale
This hearty casserole combines the warm flavors of black-eyed peas, roasted squash, and nutritious quinoa with the earthy taste of kale. A perfect comfort food for a chilly evening.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup cooked black-eyed peas
– 1 cup cooked quinoa
– 2 cups chopped curly kale
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add black-eyed peas, cumin, salt, and pepper. Cook for 5 minutes.
4. In a large bowl, combine cooked quinoa, roasted squash, kale mixture, and shredded cheese (if using).
5. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes, or until heated through.
Cooking Time: 1 hour 15 minutes
Creamy black eyed pea squash casserole with sour cream
This hearty casserole is a twist on traditional squash dishes, adding protein-rich black eyed peas and a tangy sour cream topping. It’s perfect for a comforting side dish or main course.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup sour cream
– 1 tsp ground cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the cubed squash and cooked black eyed peas to the skillet. Cook until the squash is tender.
4. In a separate bowl, mix together the heavy cream and sour cream.
5. Combine the cooked squash mixture with the cream mixture and stir in cumin.
6. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheddar cheese (if using).
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Black eyed pea squash casserole with poblano peppers
This hearty casserole combines the comforting flavors of black-eyed peas and roasted squash with the smoky heat of poblano peppers. Perfect for a cozy dinner or a stress-free meal prep option.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can black-eyed peas, drained and rinsed
– 2 large poblano peppers, roasted and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with 1/2 teaspoon salt and spread 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 and cook for 2-3 minutes.
4. In a large bowl, combine roasted squash, pea mixture, poblano peppers, cheddar cheese, and breadcrumbs. Mix well.
5. Transfer the mixture to a 9×13 inch baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 45-50 minutes
Black eyed pea squash casserole with wild rice
A hearty and flavorful casserole that combines the nutrients of black-eyed peas, roasted squash, and nutty wild rice. This comforting dish is perfect for a chilly evening or as a side to your favorite main course.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 cup cooked black-eyed peas
– 2 cups cooked wild rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large skillet, cook onion and garlic over medium heat until softened.
4. Add cooked black-eyed peas, cumin, and remaining 1/2 tablespoon olive oil to the skillet. Stir to combine.
5. In a separate pot, mix cooked wild rice with squash mixture and season with salt and pepper.
6. Transfer mixture to a baking dish and top with shredded cheese (if using).
7. Bake for an additional 15-20 minutes or until hot and bubbly.
Cooking Time: 45-50 minutes
Black eyed pea squash casserole with smoked paprika
This hearty casserole combines the natural sweetness of squash with the smokiness of paprika and the creaminess of black-eyed peas. Perfect for a cozy evening meal.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 cup cooked black-eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with 2 tbsp 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 cooked black-eyed peas, smoked paprika, and heavy cream. Simmer for 5 minutes.
4. Combine roasted squash with the pea mixture. Pour into a 9×13 inch baking dish.
5. Top with shredded cheddar cheese.
6. Bake for an additional 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 50-60 minutes
Summary
Get ready to warm up with these 20 delicious and comforting black-eyed pea squash casserole recipes! From classic Southern-style to spicy, cheesy, vegan, smoky, herbed, and more, there’s something for every taste. Whether you’re a fan of bacon, sausage, or just want a plant-based option, these casseroles are sure to become a new favorite. With a variety of toppings and flavor combinations, you’ll be cozying up with a warm casserole in no time.