18 Hearty Black Eyed Pea Squash Casserole Comfort Recipes

Ah, there’s nothing quite like the warmth of a hearty casserole to bring comfort to your table, especially when it’s packed with the wholesome goodness of black-eyed peas and squash. Our roundup of 18 Hearty Black Eyed Pea Squash Casserole Comfort Recipes is your ticket to delicious, soul-satisfying meals that are perfect for any night of the week. Dive in and discover your next family favorite!

Cheesy Black Eyed Pea and Squash Casserole

Comfort meets sophistication in this Cheesy Black Eyed Pea and Squash Casserole, a dish that weaves together the earthy tones of black-eyed peas with the sweet, nutty flavors of squash, all enveloped in a velvety cheese sauce. Perfect for those seeking a hearty yet refined meal, this casserole is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups black-eyed peas, soaked overnight (I find this reduces cooking time and enhances texture)
• 3 cups butternut squash, cubed (peeled and seeded for a smoother bite)
• 1 cup sharp cheddar cheese, grated (extra sharp adds a delightful tang)
• 1/2 cup heavy cream (for that luxurious mouthfeel)
• 2 tbsp unsalted butter (I always opt for unsalted to control the dish’s saltiness)
• 1 tsp smoked paprika (a personal favorite for a hint of warmth)
• Salt to taste (though I recommend starting with 1/2 tsp and adjusting)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large pot, boil the soaked black-eyed peas in fresh water for 25 minutes until tender but not mushy. Tip: Skim off any foam that forms on top for clearer cooking liquid.
3. While the peas cook, melt the butter in a skillet over medium heat and sauté the butternut squash cubes until they start to caramelize, about 10 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Drain the cooked peas and layer them at the bottom of a greased casserole dish, followed by the sautéed squash.
5. Pour the heavy cream evenly over the layers, then sprinkle the grated cheddar cheese and smoked paprika on top. Tip: For an extra golden crust, place the casserole under the broiler for the last 2 minutes of baking.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.

Rich in flavors and textures, this casserole offers a delightful contrast between the creamy cheese sauce, the tender peas, and the caramelized squash. Serve it alongside a crisp green salad or as a standalone dish for a comforting yet elegant meal.

Spicy Cajun Black Eyed Pea Squash Bake

Elevating the humble black-eyed pea to new heights, this Spicy Cajun Black Eyed Pea Squash Bake marries the earthy depth of legumes with the sweet, tender embrace of seasonal squash, all while a bold Cajun spice blend weaves through each bite, promising a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 2 cups dried black-eyed peas (soaked overnight for the best texture)
• 1 medium butternut squash, peeled and cubed (about 3 cups, because its sweetness balances the heat perfectly)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow for its slight sweetness)
• 3 cloves garlic, minced (freshly minced releases the most flavor)
• 1 tbsp Cajun seasoning (homemade or store-bought, but adjust the salt accordingly)
• 1 tsp smoked paprika (for that irresistible smoky undertone)
• 1/2 tsp cayenne pepper (because a little heat goes a long way)
• 1 cup vegetable broth (low-sodium to control the dish’s saltiness)
• Salt to taste (added at the end to perfectly season the dish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Drain the soaked black-eyed peas and rinse under cold water, removing any debris for a clean taste.
3. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes, to properly coat the pan.
4. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown and turn bitter.
6. Mix in the Cajun seasoning, smoked paprika, and cayenne pepper, toasting the spices for 30 seconds to unlock their full aroma.
7. Add the cubed butternut squash and soaked black-eyed peas to the skillet, tossing to coat evenly with the spice mixture.
8. Pour in the vegetable broth, bringing the mixture to a simmer before transferring to a baking dish for even cooking.
9. Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes to slightly crisp the top.
10. Remove from the oven and let stand for 5 minutes, allowing the flavors to meld beautifully before serving.

Best enjoyed when the squash is fork-tender and the black-eyed peas have absorbed the spicy, smoky flavors, this bake is a testament to the power of simple ingredients transformed. Serve it alongside a crisp green salad or over a bed of fluffy quinoa for a meal that’s both hearty and refined.

Vegan Black Eyed Pea Squash Casserole

Wholesome and hearty, this Vegan Black Eyed Pea Squash Casserole is a celebration of flavors and textures, perfect for those seeking a comforting yet sophisticated dish. With its rich layers and vibrant colors, it’s a testament to how plant-based ingredients can come together to create something truly special.

Ingredients

• 2 cups black-eyed peas, soaked overnight (I find this reduces cooking time and improves texture)
• 1 large butternut squash, peeled and cubed (about 3 cups, for a sweet, nutty base)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (adds a lovely sweetness when caramelized)
• 2 cloves garlic, minced (for that essential aromatic kick)
• 1 tsp smoked paprika (brings a subtle depth and warmth)
• 1/2 tsp sea salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of spice)
• 1 cup vegetable broth (homemade is best, but store-bought works in a pinch)
• 1/2 cup nutritional yeast (for a cheesy, umami flavor without the dairy)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the cubed butternut squash, smoked paprika, sea salt, and black pepper. Cook for 5 minutes, stirring occasionally, to slightly soften the squash.
5. Add the soaked black-eyed peas and vegetable broth to the skillet. Bring to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the peas are tender. Tip: Check occasionally to ensure there’s enough liquid; add a splash more broth if needed.
6. Remove from heat and stir in the nutritional yeast, mixing well to combine all the flavors.
7. Transfer the mixture to a baking dish, spreading it evenly. Bake in the preheated oven for 20 minutes, or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Out of the oven, this casserole boasts a delightful contrast between the creamy squash and the tender black-eyed peas, with a hint of smokiness from the paprika. Serve it alongside a crisp green salad or over a bed of quinoa for a complete meal that’s as nourishing as it is delicious.

Southern Style Black Eyed Pea Squash Casserole

Mastering the art of Southern cooking brings a sense of comfort and tradition to the table, and this Black Eyed Pea Squash Casserole is no exception. Melding the earthy flavors of black-eyed peas with the sweet, tender notes of summer squash, this dish is a celebration of seasonal produce and hearty legumes.

Ingredients

• 2 cups fresh black-eyed peas (soaked overnight for tenderness)
• 3 medium yellow squash, thinly sliced (I find that a mandoline ensures even cooking)
• 1 large onion, diced (sweet Vidalia onions are my preference for their mild flavor)
• 2 cloves garlic, minced (freshly minced garlic releases the most aroma)
• 1 cup shredded sharp cheddar cheese (for a richer flavor, I opt for aged cheddar)
• 1/2 cup heavy cream (this adds a luxurious texture to the casserole)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tsp smoked paprika (this gives a subtle, smoky depth)
• Salt and freshly ground black pepper, to taste (freshly ground pepper makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 5 minutes. Tip: Stir occasionally to prevent browning.
3. Add the minced garlic and smoked paprika to the skillet, cooking for an additional 1 minute until fragrant.
4. Layer the sliced yellow squash and soaked black-eyed peas in the prepared baking dish, alternating layers and seasoning each with salt and pepper.
5. Pour the sautéed onion and garlic mixture over the layered vegetables, then drizzle with heavy cream. Tip: Ensure the cream is evenly distributed for a uniform texture.
6. Sprinkle the shredded cheddar cheese on top, covering the entire surface for a golden, bubbly finish.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Every bite of this casserole offers a harmonious blend of creamy, cheesy goodness with the wholesome flavors of squash and black-eyed peas. Serve it alongside a crisp green salad or as a standout side at your next barbecue for a touch of Southern elegance.

Smoky Bacon Black Eyed Pea Squash Casserole

Perfectly blending the hearty comfort of Southern cooking with a touch of gourmet flair, this casserole is a celebration of flavors and textures that come together in harmonious delight. Smoky bacon, tender black-eyed peas, and sweet squash create a dish that’s as nutritious as it is indulgent, promising to be the star of any table.

Ingredients

• 1 cup dried black-eyed peas (soaked overnight for the best texture)
• 6 slices thick-cut smoky bacon (I find applewood-smoked adds a delightful depth)
• 2 cups butternut squash, cubed (peeled and seeded for ease)
• 1 large yellow onion, finely diced (the sweetness balances the smokiness)
• 2 cloves garlic, minced (freshly minced garlic is my non-negotiable for flavor)
• 1 cup chicken stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 1/2 cup heavy cream (for a luxuriously creamy texture)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp smoked paprika (to enhance the smoky bacon flavors)
• Salt and freshly ground black pepper (to season layers as you build the dish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. In the same skillet, add the diced onion and minced garlic to the bacon drippings. Sauté until the onion is translucent, about 3-4 minutes, stirring occasionally to prevent burning.
4. Add the cubed butternut squash to the skillet, stirring to coat in the onion and garlic mixture. Cook for 5 minutes, just until the squash begins to soften.
5. Stir in the soaked black-eyed peas, chicken stock, heavy cream, and smoked paprika. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, allowing the flavors to meld.
6. Transfer the mixture to a greased casserole dish, spreading it evenly. Sprinkle the reserved crispy bacon on top.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are bubbly.

Marvel at the creamy texture of the squash and peas, contrasted by the crispy bacon topping. The smoky paprika and garlic infuse the dish with a warmth that’s perfect for chilly evenings. Serve alongside a crisp green salad or crusty bread to soak up every last bit of flavor.

Herbed Black Eyed Pea and Yellow Squash Casserole

Zesty and wholesome, this herbed black eyed pea and yellow squash casserole is a celebration of summer’s bounty, blending earthy legumes with the bright, buttery notes of seasonal squash for a dish that’s as nourishing as it is delightful.

Ingredients

• 2 cups dried black-eyed peas, soaked overnight (I find this step essential for the perfect texture)
• 3 medium yellow squash, sliced into 1/4-inch rounds (the fresher, the better for that crisp-tender bite)
• 1 large yellow onion, finely diced (a sweet variety adds a lovely depth)
• 3 cloves garlic, minced (because what’s a casserole without garlic?)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh thyme leaves (stripped from the stems for maximum flavor)
• 1 tsp smoked paprika (for that hint of warmth)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1 cup vegetable broth (homemade is ideal, but store-bought works in a pinch)
• Salt and freshly ground black pepper (to season every layer)
• 1/2 cup grated Parmesan cheese (for a golden, cheesy crust)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Drain the soaked black-eyed peas and combine them with the diced onion, minced garlic, olive oil, thyme, smoked paprika, and red pepper flakes in a large mixing bowl. Toss until everything is evenly coated.
3. Transfer the mixture to a 9×13 inch baking dish, spreading it out evenly. Pour the vegetable broth over the top, then season generously with salt and pepper.
4. Arrange the yellow squash rounds in an overlapping layer on top of the pea mixture. This not only looks beautiful but ensures every bite has a bit of squash.
5. Sprinkle the grated Parmesan cheese evenly over the squash. This will create a deliciously crispy topping as it bakes.
6. Bake in the preheated oven for 45 minutes, or until the squash is tender and the top is golden brown. Let it rest for 5 minutes before serving to allow the flavors to meld.

Golden and bubbling straight from the oven, this casserole offers a delightful contrast between the creamy black-eyed peas and the tender-crisp squash, with a smoky, herby undertone that’s utterly irresistible. Serve it alongside a crisp green salad for a light summer meal, or as a hearty side to grilled meats.

Black Eyed Pea Squash Casserole with Cornbread Topping

Combining the hearty comfort of black-eyed peas with the sweet, earthy notes of butternut squash, this casserole is a celebration of Southern flavors, crowned with a golden, crumbly cornbread topping that’s irresistibly tender.

Ingredients

• 2 cups cooked black-eyed peas (I love the creamy texture they bring when slightly overcooked)
• 3 cups diced butternut squash (peeled and seeded, for that perfect bite)
• 1 cup cornmeal (stone-ground gives a lovely texture)
• 1 cup all-purpose flour (for a light, fluffy topping)
• 1 tbsp baking powder (the secret to a rise that’s just right)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1 large egg (lightly beaten, for binding)
• 1/4 cup melted unsalted butter (extra virgin olive oil can be a tasty substitute)
• 1/4 cup honey (for a hint of sweetness that complements the squash)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the black-eyed peas and butternut squash, spreading them evenly in the prepared dish.
3. In another bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. Add the buttermilk, egg, melted butter, and honey to the dry ingredients, stirring just until combined. Tip: Overmixing can lead to a dense topping.
5. Pour the cornbread batter over the pea and squash mixture, spreading it gently to cover. Tip: A spatula lightly coated with oil prevents sticking.
6. Bake for 35-40 minutes, or until the topping is golden and a toothpick inserted into the cornbread comes out clean. Tip: Rotating the dish halfway ensures even browning.

Unveiling a dish where the creamy peas and tender squash meld under a sweet, crumbly cornbread crust, this casserole is a textural delight. Serve it straight from the oven with a drizzle of hot honey for an extra kick, or alongside a crisp green salad to balance the richness.

Mediterranean Black Eyed Pea Squash Casserole

On a crisp evening, nothing satisfies quite like a hearty casserole that marries the earthy tones of black-eyed peas with the sweet, tender embrace of seasonal squash. This Mediterranean-inspired dish is a celebration of flavors, textures, and the simple joy of baking.

Ingredients

• 2 cups black-eyed peas, soaked overnight (they plump up beautifully, ready to absorb all the flavors)
• 3 cups butternut squash, cubed (the sweetness of butternut is unmatched here)
• 1 large onion, finely chopped (I always go for yellow onions for their perfect balance of sweetness and bite)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (adds a lovely depth)
• 1/2 tsp cumin (for that warm, earthy hint)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1 cup vegetable broth (homemade or store-bought, as long as it’s flavorful)
• 1/2 cup crumbled feta cheese (for a creamy, tangy finish)
• Fresh parsley, chopped (a bright garnish to lift the dish)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion, sautéing until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic, smoked paprika, and cumin to the skillet, cooking for another minute until fragrant. This builds a flavor base that’s essential.
4. Stir in the soaked black-eyed peas and cubed butternut squash, coating them well with the onion and spice mixture.
5. Pour in the vegetable broth, season with salt and freshly ground black pepper, and bring to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld.
6. Transfer the mixture to a baking dish, spreading it evenly. Sprinkle the crumbled feta cheese on top for that irresistible cheesy crust.
7. Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the top is golden. Tip: Check at the 20-minute mark to ensure perfection.
8. Garnish with freshly chopped parsley before serving. Tip: Let it sit for 5 minutes after baking for the flavors to settle.

Marvel at the creamy texture of the black-eyed peas against the soft, sweet squash, all brought together with the smoky undertones of paprika and cumin. Serve this casserole with a side of crusty bread to soak up every last bit of its Mediterranean charm.

Creamy Coconut Black Eyed Pea Squash Casserole

Delightfully comforting and brimming with rich flavors, this creamy coconut black-eyed pea squash casserole is a harmonious blend of textures and tastes, perfect for those seeking a hearty yet sophisticated dish. Drawing inspiration from traditional Southern cuisine, it’s a modern twist that promises to impress at any dinner table.

Ingredients

• 1 cup dried black-eyed peas (soaked overnight for the best texture)
• 2 cups butternut squash, cubed (I find the sweetness of butternut squash balances the dish beautifully)
• 1 can (13.5 oz) full-fat coconut milk (the creamier, the better for that luxurious texture)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, finely diced (yellow onions work wonderfully here for their slight sweetness)
• 2 cloves garlic, minced (freshly minced garlic elevates the flavor profile)
• 1 tsp smoked paprika (for that hint of smokiness)
• 1/2 tsp cayenne pepper (adjust according to your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 1/2 cup breadcrumbs (for that perfect golden topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Stir in the cubed butternut squash, soaked black-eyed peas, smoked paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk, bring to a simmer, and let it cook for 10 minutes, or until the squash is tender. Tip: The squash should be fork-tick but not mushy.
6. Transfer the mixture to a baking dish and sprinkle evenly with breadcrumbs. Tip: For extra crunch, you can mix the breadcrumbs with a little melted butter before sprinkling.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.

Unveiling a dish that’s as visually appealing as it is delicious, the casserole boasts a creamy interior with a satisfyingly crisp top. Serve it alongside a fresh green salad or as a standalone star for a vegetarian feast that doesn’t compromise on flavor or substance.

Black Eyed Pea Squash Casserole with Panko Crust

Combining the earthy sweetness of squash with the hearty texture of black-eyed peas, this casserole is a celebration of comfort and sophistication. Crowned with a golden panko crust, it’s a dish that promises to delight the senses and elevate any meal.

Ingredients

• 2 cups black-eyed peas, cooked until tender (I love the slight bite they retain when not overcooked)
• 3 cups butternut squash, cubed (peeled and seeded, about 1 small squash)
• 1 cup panko breadcrumbs (for that irresistible crunch)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for a hint of warmth)
• 1/2 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (to season every layer)

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 bowl, gently toss the cooked black-eyed peas and cubed butternut squash with 1 tbsp of olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese with the remaining 1 tbsp of olive oil, stirring until the crumbs are lightly coated.
5. Sprinkle the panko mixture evenly over the top of the casserole, creating a uniform crust.
6. Bake in the preheated oven for 25-30 minutes, or until the squash is fork-tender and the panko crust is golden brown and crispy.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld beautifully.

Kindly note, the contrast between the creamy squash, tender peas, and crispy panko topping creates a symphony of textures. For an extra touch of elegance, serve each portion with a drizzle of truffle oil or a sprinkle of fresh herbs.

Tex-Mex Black Eyed Pea Squash Casserole

Radiating with the vibrant flavors of the Southwest, this Tex-Mex Black Eyed Pea Squash Casserole is a harmonious blend of earthy legumes and sweet, tender squash, enveloped in a tapestry of spices that sing of comfort and warmth.

Ingredients

• 2 cups black-eyed peas, soaked overnight (for that perfect tenderness)
• 3 cups butternut squash, cubed (the sweetness is unparalleled)
• 1 cup corn kernels (fresh or frozen, but always sweet)
• 1 large onion, diced (yellow for its mellow flavor)
• 2 cloves garlic, minced (because freshness is key)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp cumin (toasted and ground for depth)
• 1 tsp smoked paprika (for that smoky whisper)
• 1/2 tsp chili powder (adjust to your heat preference)
• 1 cup shredded Monterey Jack cheese (for a creamy melt)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. Heat the olive oil in a large skillet over medium heat, then sauté the onion until translucent, about 5 minutes, stirring occasionally.
3. Add the minced garlic, cumin, smoked paprika, and chili powder to the skillet, cooking for 1 minute until fragrant, to unlock the spices’ full potential.
4. Stir in the black-eyed peas, butternut squash, and corn, coating them evenly with the spice mixture, then cook for another 5 minutes to meld the flavors.
5. Transfer the mixture to a greased baking dish, spreading it out evenly, and sprinkle the shredded Monterey Jack cheese on top for a golden finish.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly browned, and the squash is fork-tender.
7. Let the casserole rest for 5 minutes before serving, allowing the flavors to settle beautifully.

Lusciously creamy with a slight crunch from the vegetables, this casserole is a textural delight. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro to elevate its flavors further.

Black Eyed Pea Squash Casserole with Turkey Sausage

Delightfully hearty and brimming with Southern charm, this Black Eyed Pea Squash Casserole with Turkey Sausage marries the earthy sweetness of squash with the robust flavors of turkey sausage and black-eyed peas, creating a dish that’s as nutritious as it is comforting.

Ingredients

• 1 lb turkey sausage, casings removed (I love the slight spice of Italian turkey sausage here)
• 2 cups black-eyed peas, cooked (freshly cooked or canned, drained and rinsed)
• 3 cups yellow squash, sliced into 1/4-inch rounds (about 2 medium squash)
• 1 cup onion, finely diced (yellow onions add a nice sweetness)
• 2 cloves garlic, minced (fresh garlic is a must for that punch of flavor)
• 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
• 1/2 cup chicken broth (low-sodium to control the saltiness)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried thyme (rubbed between fingers to release its oils)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt and freshly ground black pepper (to taste, but be generous)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the turkey sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add the diced onion and minced garlic to the skillet with the sausage. Sauté until the onion is translucent, about 3 minutes, stirring occasionally.
4. Stir in the sliced squash, black-eyed peas, thyme, smoked paprika, salt, and pepper. Cook for another 5 minutes, just until the squash begins to soften. Tip: Keep the squash slightly firm as it will continue cooking in the oven.
5. Transfer the mixture to the prepared baking dish. Pour the chicken broth evenly over the top, then sprinkle with shredded cheddar cheese.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Mouthwateringly rich with a creamy texture from the melted cheese and a slight crunch from the squash, this casserole is a celebration of flavors and textures. Serve it with a side of crusty bread to soak up the delicious juices, or atop a bed of greens for a lighter meal.

Garlic Parmesan Black Eyed Pea Squash Casserole

Kickstarting the culinary journey with a dish that marries the earthy tones of black-eyed peas with the creamy decadence of Parmesan, this casserole is a testament to comfort food’s elegance. Perfect for those evenings when you crave something hearty yet sophisticated, it’s a harmonious blend of textures and flavors that will leave your guests asking for seconds.

Ingredients

• 2 cups black-eyed peas, soaked overnight (I find this reduces cooking time and enhances texture)
• 3 cups butternut squash, cubed (the sweetness balances the savory elements beautifully)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is always best for that punch of flavor)
• 1/2 cup grated Parmesan cheese (opt for freshly grated for a smoother melt)
• 1 tsp salt (to season layers of the dish)
• 1/2 tsp black pepper (freshly ground adds a subtle heat)
• 1 cup breadcrumbs (for that irresistible golden crust)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add the minced garlic, sautéing until fragrant, roughly 1 minute, being careful not to burn it.
4. Introduce the cubed butternut squash to the skillet, cooking until slightly tender, about 5 minutes, stirring occasionally.
5. Mix in the soaked black-eyed peas, salt, and black pepper, combining well to coat the peas and squash with the garlic-infused oil.
6. Transfer the mixture to a greased casserole dish, spreading evenly.
7. Sprinkle the grated Parmesan cheese over the top, followed by a layer of breadcrumbs for texture.
8. Bake in the preheated oven for 25 minutes, or until the top is golden and crispy.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

With its creamy interior and crispy topping, this casserole offers a delightful contrast in every bite. Serve it alongside a crisp green salad or as a standout side at your next dinner party to truly let its flavors shine.

Black Eyed Pea Squash Casserole with Spinach and Feta

Brimming with the hearty flavors of the South, this Black Eyed Pea Squash Casserole with Spinach and Feta is a delightful twist on traditional comfort food. Perfect for a cozy dinner or a festive gathering, its layers of texture and taste promise to enchant the palate.

Ingredients

• 2 cups black-eyed peas, soaked overnight (for that perfect tenderness)
• 3 cups yellow squash, thinly sliced (I love the slight crunch it retains)
• 2 cups fresh spinach, roughly chopped (for a vibrant green hue)
• 1 cup feta cheese, crumbled (the saltiness balances the dish beautifully)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
3. Add the sliced yellow squash to the skillet, cooking until slightly softened, approximately 5 minutes. Tip: Don’t overcook; the squash should still have a bit of bite.
4. Stir in the black-eyed peas and smoked paprika, cooking for another 3 minutes to meld the flavors.
5. Fold in the fresh spinach until just wilted, about 2 minutes. Tip: Adding the spinach last preserves its color and nutrients.
6. Transfer the mixture to a baking dish, sprinkling the crumbled feta cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Just out of the oven, this casserole offers a harmonious blend of creamy, crunchy, and cheesy textures, with the smokiness of paprika shining through. Serve it alongside a crisp white wine for an effortlessly elegant meal.

Slow Cooker Black Eyed Pea Squash Casserole

Falling leaves and crisp autumn air call for comforting dishes that warm the soul, and this slow cooker casserole is no exception. A harmonious blend of earthy black-eyed peas and sweet squash, it’s a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 cup dried black-eyed peas (soaked overnight for the best texture)
• 2 cups butternut squash, cubed (I find the pre-cut packages a lifesaver for busy days)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (for that irresistible smoky depth)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is key)
• Salt and freshly ground black pepper (to layer the flavors as you go)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant. This step builds the flavor base, so don’t rush it.
3. Transfer the onion mixture to the slow cooker. Add the soaked black-eyed peas, cubed butternut squash, and vegetable broth.
4. Season with a pinch of salt and a few grinds of black pepper. Stir to combine all the ingredients evenly.
5. Cover and cook on low for 6 hours, or until the black-eyed peas are tender and the squash is soft. The slow cooking melds the flavors beautifully.
6. Once done, taste and adjust the seasoning if necessary. A little tip: letting it sit for 10 minutes off the heat allows the flavors to settle.

Nowhere does comfort food get more elegant than in this casserole, where the creamy squash and hearty peas create a texture that’s both satisfying and refined. Serve it over a bed of wild rice or with a side of crusty bread to soak up every last bit of its savory broth.

Black Eyed Pea Squash Casserole with Crispy Onions

Nothing heralds the arrival of autumn quite like a hearty casserole, and this Black Eyed Pea Squash Casserole with Crispy Onions is a testament to the season’s bounty. Elegantly layered with flavors that speak of home and comfort, it’s a dish that promises to warm the soul as much as it delights the palate.

Ingredients

• 2 cups black-eyed peas, soaked overnight (I find this reduces cooking time and enhances texture)
• 3 cups butternut squash, cubed (peeled and seeded for a smoother bite)
• 1 large onion, thinly sliced (for that perfect crispy finish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 tsp smoked paprika (adds a subtle depth)
• Salt, to properly season (I start with 1/2 tsp and adjust)
• 1/2 cup panko breadcrumbs (for a light, crispy topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until golden and crispy, about 10 minutes. Tip: Keep an eye on them to prevent burning.
3. Transfer the crispy onions to a plate lined with paper towels to drain excess oil.
4. In the same skillet, add the remaining olive oil, black-eyed peas, and butternut squash. Sauté for 5 minutes until slightly softened.
5. Pour in the vegetable broth and sprinkle with smoked paprika and salt. Bring to a simmer, then cover and cook for 15 minutes, or until the squash is tender. Tip: Stir occasionally to prevent sticking.
6. Transfer the mixture to a baking dish. Sprinkle the top evenly with panko breadcrumbs and the reserved crispy onions.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

Yielded is a casserole where the creamy squash and peas contrast beautifully with the crispy onion topping. Serve it alongside a crisp green salad for a complete meal that celebrates the textures and flavors of fall.

Black Eyed Pea Squash Casserole with Quinoa

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that marries the earthy sweetness of squash with the hearty, nutty flavors of black-eyed peas and quinoa. This casserole is a celebration of textures and tastes, perfect for those evenings when you crave something nourishing yet elegant.

Ingredients

• 1 cup black-eyed peas, soaked overnight (I find this step essential for achieving the perfect tenderness)
• 1 1/2 cups butternut squash, cubed (the sweetness of butternut squash is unparalleled here)
• 1 cup quinoa, rinsed (rinsing removes any bitterness, a tip I swear by)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (the foundation of flavor)
• 2 cloves garlic, minced (because what’s a dish without garlic?)
• 1 tsp smoked paprika (for that subtle smokiness)
• 1/2 tsp ground cumin (adds warmth)
• 2 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• Salt to taste (I prefer sea salt for its clean taste)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the smoked paprika and ground cumin, cooking for another minute to release their aromas.
4. Add the soaked black-eyed peas, butternut squash, and quinoa to the skillet, stirring to combine with the onion mixture.
5. Pour in the vegetable broth, bringing the mixture to a simmer. Season with salt to taste.
6. Transfer the mixture to a baking dish, covering tightly with foil. Bake for 45 minutes, or until the quinoa is fluffy and the squash is tender.
7. Remove the foil and bake for an additional 10 minutes to lightly crisp the top.
8. Garnish with fresh parsley before serving.

Fluffy quinoa and tender squash meld beautifully with the creamy black-eyed peas, creating a dish that’s as satisfying as it is nutritious. Serve it alongside a crisp green salad or as a standalone star at your next dinner party.

Black Eyed Pea Squash Casserole with Roasted Red Peppers

Delightfully hearty and brimming with Southern charm, this Black Eyed Pea Squash Casserole with Roasted Red Peppers is a celebration of textures and flavors. Perfect for a cozy family dinner or a sophisticated potluck, it’s a dish that promises comfort with every bite.

Ingredients

• 2 cups black-eyed peas, soaked overnight (I find this reduces cooking time and enhances texture)
• 1 large butternut squash, peeled and cubed (about 3 cups)
• 1 cup roasted red peppers, sliced (homemade or jarred, but I love the smokiness of fire-roasted ones)
• 1 medium onion, finely chopped (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (fresh is best here for that punch of flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (it adds a wonderful depth)
• 1/2 tsp salt (adjust to your liking, but this is a good starting point)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1 cup vegetable broth (low-sodium to control the saltiness)
• 1/2 cup grated Parmesan cheese (for that irresistible golden crust)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and smoked paprika, stirring for 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
4. Stir in the cubed butternut squash, soaked black-eyed peas, and sliced roasted red peppers. Cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth, season with salt and black pepper, and bring to a simmer. Cover and cook for 10 minutes, or until the squash is tender. Tip: Check the squash with a fork; it should pierce easily.
6. Transfer the mixture to a greased casserole dish and sprinkle the grated Parmesan cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Creamy squash, tender black-eyed peas, and the smoky sweetness of roasted red peppers come together in this casserole for a dish that’s as nutritious as it is delicious. Serve it with a crisp green salad or crusty bread to soak up all the flavors.

Summary

Zesty flavors and hearty ingredients make these 18 Black Eyed Pea Squash Casserole recipes a must-try for any home cook looking to warm up their meal rotation. We’d love to hear which dish becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow comfort food enthusiasts to discover. Happy cooking!