As the weather starts to cool down and the days get shorter, there’s nothing like a warm, comforting casserole to fill your belly and soothe your soul. And when it comes to casseroles, few ingredients are as satisfying and nutritious as black-eyed peas and winter squash. In this article, we’ll explore 18 different recipes that combine these two ingredients in creative and delicious ways. From classic Southern comfort food to spicy Cajun twists and vegan options, there’s something for everyone on this list.
Cheesy Black Eyed Pea and Squash Casserole
This comforting casserole combines the creamy sweetness of roasted squash with the nutty flavor of black-eyed peas, all wrapped up in a rich cheesy blanket. Perfect for a cozy evening or potluck gathering.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can (15 oz) black-eyed peas, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup whole milk
– Salt and pepper to taste
– 1 teaspoon dried thyme
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add onion and garlic; cook until softened.
4. Stir in black-eyed peas, thyme, and roasted squash. Cook for 2-3 minutes.
5. In a separate bowl, whisk together cheese and milk. Pour over the pea-squash mixture and stir to combine.
6. Transfer mixture to a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Spicy Cajun Black Eyed Pea Squash Bake
A flavorful twist on traditional squash baking, this recipe combines the warmth of cajun spices with the sweetness of black-eyed peas and roasted squash.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup cooked black-eyed peas
– 1/4 cup chopped fresh cilantro
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together black-eyed peas, cilantro, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Divide the pea mixture evenly among the squash halves, spooning it into the cavities.
6. Drizzle the olive oil over the squash and peas.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cook Time: 45-50 minutes
Vegan Black Eyed Pea Squash Casserole
A hearty and comforting vegan dish that combines the natural sweetness of squash with the creaminess of black eyed peas, all wrapped up in a crispy casserole.
Ingredients:
– 1 medium-sized butternut squash, peeled and cubed
– 1 can black eyed peas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegan breadcrumbs
– 1/4 cup olive oil
– 2 tablespoons soy sauce
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large skillet, sauté the onion and garlic in 1 tablespoon of olive oil until softened.
4. Add the black eyed peas, soy sauce, and smoked paprika to the skillet. Cook for an additional 2-3 minutes.
5. In a separate bowl, mix together the roasted squash, cooked pea mixture, and vegan breadcrumbs.
6. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until the casserole is golden brown.
Cooking Time: 50-60 minutes
Southern Style Black Eyed Pea Squash Casserole
Get ready to delight your taste buds with this hearty and flavorful Southern-style casserole, featuring black-eyed peas, roasted squash, and a crispy cornbread crust.
Ingredients:
– 1 cup cooked black-eyed peas
– 2 medium yellow squash, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add the squash and cook until tender.
3. In a separate bowl, mix together the cooked black-eyed peas, shredded cheese, breadcrumbs, salt, and pepper.
4. Grease a 9×13-inch baking dish with olive oil.
5. Layer the squash mixture in the bottom of the dish, followed by the black-eyed pea mixture.
6. Top with additional cheese and breadcrumbs.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Smoky Bacon Black Eyed Pea Squash Casserole
A hearty, savory casserole that combines the sweetness of squash with the smokiness of bacon and the nuttiness of black-eyed peas.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 6 slices of smoky bacon, diced
– 1 cup of cooked black-eyed peas
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of shredded cheddar cheese
– 1/4 cup of heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the diced bacon over medium heat until crispy.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the cooked black-eyed peas and stir to combine.
5. In a separate pot, roast the cubed squash in the oven for 30 minutes, or until tender.
6. In a large mixing bowl, combine the roasted squash, bacon mixture, and shredded cheese.
7. Pour in the heavy cream and season with salt and pepper to taste.
8. Transfer the casserole to a baking dish and bake for 20-25 minutes, or until golden brown.
Cooking Time: 55-60 minutes
Herbed Black Eyed Pea and Yellow Squash Bake
A flavorful and nutritious side dish that combines the creaminess of black-eyed peas with the sweetness of yellow squash, all wrapped up in a savory herb crust.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– 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 squash and cook until tender, about 5 minutes.
3. In a separate pot, combine the black-eyed peas and enough water to cover them. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
4. In a mixing bowl, combine cooked squash, garlic, parsley, thyme, salt, and pepper. Stir in cooked black-eyed peas.
5. Transfer the mixture to a baking dish and bake for 15-20 minutes or until heated through.
Cooking Time: 40-45 minutes
Black Eyed Pea Squash Casserole with Cornbread Topping
This hearty casserole combines the creamy sweetness of roasted squash with the nutty goodness of black-eyed peas, all wrapped up in a crispy cornbread topping. It’s a perfect blend of comfort food and Southern charm.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup cornbread mix
– 1/4 cup heavy cream
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with cumin, paprika, 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, stirring well. Cook for 5-7 minutes or until peas are tender.
4. Combine roasted squash and cooked black-eyed peas in a 9×13 inch baking dish.
5. Prepare cornbread mix according to package instructions. Stir in heavy cream and melted butter. Spoon mixture evenly over casserole.
6. Bake for an additional 20-25 minutes or until cornbread is golden brown.
Cooking Time: 45-50 minutes
Mediterranean Black Eyed Pea Squash Casserole
A flavorful and nutritious casserole that combines the comfort of squash with the protein-rich goodness of black-eyed peas, all wrapped up in a Mediterranean-inspired package.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 can black-eyed peas, drained and rinsed
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large mixing bowl, combine cooked squash, black-eyed peas, olives, feta cheese, and breadcrumbs.
4. Transfer mixture to a 9×13-inch baking dish and bake for an additional 20-25 minutes, or until the top is golden brown.
Cooking Time: Approximately 50-55 minutes
Creamy Coconut Black Eyed Pea Squash Casserole
A flavorful and nutritious casserole that combines the sweetness of squash with the creaminess of coconut milk and the nutty taste of black eyed peas.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 1 cup black eyed peas, drained and rinsed
– 1 can (14 oz) full-fat coconut milk
– 2 tbsp unsalted butter, melted
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed squash, black eyed peas, coconut milk, melted butter, cumin, smoked paprika, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13 inch baking dish.
4. If using cheese, sprinkle it evenly on top of the casserole.
5. Bake for 30-35 minutes or until the casserole is hot and the cheese is melted (if using).
6. Serve warm and enjoy!
Cooking Time: 30-35 minutes
Black Eyed Pea Squash Casserole with Panko Crust
This hearty casserole combines the creamy goodness of black eyed peas and roasted squash with a crispy Panko crust, perfect for a cozy night in or a holiday gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup Panko breadcrumbs
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. Toss squash cubes with 1 tbsp of the melted butter, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large skillet, sauté chopped onion and minced garlic until softened. Add cooked black eyed peas, heavy cream, salt, and pepper. Simmer for 5-7 minutes or until heated through.
4. Combine roasted squash and pea mixture in a 9×13 inch baking dish.
5. Sprinkle Panko breadcrumbs evenly over the top. Drizzle with remaining melted butter.
6. Bake for 25-30 minutes or until crust is golden brown.
Cooking Time: Approximately 1 hour and 10 minutes
Tex-Mex Black Eyed Pea Squash Casserole
A flavorful twist on traditional casserole, this Tex-Mex inspired dish combines the natural sweetness of squash with the earthy taste of black eyed peas. This hearty one-pot meal is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 medium-sized yellow squash, sliced
– 1 cup cooked black eyed peas
– 1 can (14.5 oz) diced tomatoes, drained
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 6 corn tortillas, torn into pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced squash and cook until tender, about 5 minutes.
3. In a separate bowl, combine the cooked black eyed peas, diced tomatoes, cumin, paprika, salt, and pepper.
4. In a 9×13 inch baking dish, arrange half of the torn tortilla pieces in the bottom. Top with the squash mixture, then the black eyed pea mixture.
5. Sprinkle shredded cheese over the top and cover with remaining tortilla pieces.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Black Eyed Pea Squash Casserole with Sausage
This comforting casserole combines the creamy texture of roasted squash, savory sausage, and protein-rich black-eyed peas, perfect for a cozy dinner or family gathering.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1 cup cooked black-eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup all-purpose flour
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash in a 9×13 inch baking dish, cut side up, for 45 minutes or until tender.
3. Cook sausage in a large skillet over medium-high heat, breaking apart with a spoon, until browned and cooked through.
4. Add chopped onion and minced garlic to the skillet; cook until onion is translucent.
5. Combine cooked black-eyed peas, roasted squash, and sausage mixture in a 9×13 inch baking dish.
6. Top with shredded cheddar cheese, flour, paprika, salt, and pepper.
7. Bake for an additional 20-25 minutes or until the casserole is golden brown.
Cooking Time: Approximately 1 hour and 15 minutes
Garlic Parmesan Black Eyed Pea Squash Bake
A flavorful and nutritious twist on traditional squash recipes, this Garlic Parmesan Black Eyed Pea Squash Bake combines the natural sweetness of butternut squash with the savory goodness of black-eyed peas and a rich parmesan crust.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas, rinsed and drained
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash with olive oil, salt, and pepper until coated.
3. In a separate bowl, mix cooked black-eyed peas with minced garlic.
4. Add the pea mixture to the squash, tossing to combine.
5. Transfer the mixture to a 9×13-inch baking dish and top with Parmesan cheese.
6. Bake for 35-40 minutes or until squash is tender and top is golden brown.
Cooking Time: 35-40 minutes
Black Eyed Pea Squash Casserole with Quinoa
This hearty casserole combines the creamy goodness of black-eyed peas with the nutty flavor of quinoa, all wrapped up in a deliciously sweet and savory squash-based dish.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 cups cooked black-eyed peas
– 1 cup cooked quinoa
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– Fresh cilantro leaves for garnish
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, cumin, paprika, salt, and pepper. Cook until the squash is tender.
4. Stir in cooked black-eyed peas and quinoa.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with shredded cheddar cheese (if using).
7. Bake for 20-25 minutes or until the casserole is heated through and the cheese is melted.
Cooking Time: 25-30 minutes
Spicy Jalapeño Black Eyed Pea Squash Casserole
A delicious and nutritious casserole that combines the flavors of spicy jalapeños, black-eyed peas, and roasted squash. This recipe is perfect for a cozy night in or a potluck gathering.
Ingredients:
– 1 medium-sized acorn squash, peeled and cubed
– 1 can of black-eyed peas, drained and rinsed
– 2 jalapeños, seeded and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of shredded cheddar cheese
– 1/4 cup of breadcrumbs
– Salt and pepper to taste
– 2 tablespoons of olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the cubed squash and cook until tender, about 10-12 minutes.
6. In a separate bowl, combine the black-eyed peas, chopped jalapeños, salt, and pepper.
7. In a 9×13 inch baking dish, create a layer of the cooked squash, followed by a layer of the pea mixture, and then sprinkle with shredded cheese.
8. Repeat the layers two more times, ending with a layer of cheese on top.
9. Sprinkle breadcrumbs over the cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 40-45 minutes
Black Eyed Pea Squash Casserole with Feta Cheese
This hearty casserole combines the warmth of roasted squash and black-eyed peas with the tanginess of feta cheese, perfect for a cozy winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas
– 1/4 cup olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 1 tablespoon breadcrumbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, garlic, cumin, paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large bowl, combine cooked black-eyed peas, roasted squash, and feta cheese.
4. Transfer the mixture to a 9×13-inch baking dish and top with breadcrumbs.
5. Bake for an additional 15-20 minutes or until the casserole is golden brown.
Cooking Time: 45-60 minutes
Slow Cooker Black Eyed Pea Squash Casserole
A hearty and comforting casserole perfect for a chilly evening, this slow cooker recipe combines the flavors of black-eyed peas, butternut squash, and creamy cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 can black-eyed peas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In the slow cooker, combine squash, black-eyed peas, onion, garlic, cumin, salt, and pepper.
2. Top with shredded cheese and pour in heavy cream.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Black Eyed Pea Squash Casserole with Crispy Onions
This comforting casserole combines the flavors of roasted squash, creamy black-eyed peas, and crispy onions for a satisfying side dish or main course. Perfect for a cozy dinner party or family gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup cooked black-eyed peas
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
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, cook onions over medium heat until caramelized, stirring occasionally. Set aside.
4. In a separate pot, combine black-eyed peas, parsley, and roasted squash. Season with salt and pepper to taste.
5. In a greased 9×13-inch baking dish, arrange half of the pea mixture. Top with cheese, followed by remaining pea mixture.
6. Sprinkle crispy onions over the top.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 55-60 minutes
Summary
Get ready to warm up with these 18 hearty black-eyed pea squash casserole comfort recipes! From classic Southern-style dishes to vegan and Mediterranean twists, there’s something for everyone. Try cheesy and smoky options like Cheesy Black Eyed Pea and Squash Casserole or Smoky Bacon Black Eyed Pea Squash Casserole, or go bold with spicy Cajun flavors or Tex-Mex flair. With a variety of ingredients and toppings to choose from, you’ll find the perfect comfort food recipe to cozy up with on a chilly day.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
