The Black Eyed Pea's Baked Squash
Elevate your next dinner with "The Black Eyed Pea's Baked Squash," a hearty, nutrient-packed dish brimming with rich, smoky flavors and a delightful balance of textures. This recipe combines tender roasted butternut squash with a savory filling of seasoned black-eyed peas, sautéed garlic, and onions, accented with warming spices like paprika and cumin. The optional crumbled feta adds a creamy, tangy finish, while fresh parsley lends a burst of vibrant color. Quick prep and a hands-off roasting process make this dish as effortless as it is wholesome. Perfect as a vegetarian main course or a stunning side dish, it’s a comforting, flavor-forward way to embrace seasonal squash.
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Recipe Information
Ingredients
- 2 medium Butternut squash
- 2 cups Black-eyed peas (cooked or canned, drained and rinsed)
- 3 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 1 medium Yellow onion (finely chopped)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 cup Feta cheese (optional, crumbled)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on the prepared baking sheet, then drizzle with 2 tablespoons of olive oil. Season with a pinch of salt and black pepper.
Bake the squash in the preheated oven for 40-45 minutes, or until the flesh becomes tender and can be easily pierced with a fork. Remove from oven and let sit until cool enough to handle.
While the squash is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn.
Add the cooked black-eyed peas to the skillet, followed by paprika, ground cumin, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine. Cook for another 5 minutes over low heat, allowing the flavors to meld together.
Once the squash is cool enough to handle, use a spoon to scoop out some of the flesh, creating a cavity in the center of each half. Be sure to leave about 1/2-inch of squash around the edges so the shells remain sturdy.
Mash the scooped-out squash flesh lightly with a fork and mix it into the black-eyed peas filling in the skillet. Stir until well combined.
Stuff each squash half with an even amount of the black-eyed pea mixture. If desired, sprinkle crumbled feta cheese on top of the filling.
Return the stuffed squash halves to the oven and bake for an additional 10 minutes, or until the filling is heated through and slightly browned on top.
Remove from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 398.5 g | 145% | |
| Dietary Fiber | 119.8 g | 428% | |
| Total Sugars | 77.6 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1988 mg | 153% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 9494 mg | 202% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
