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black eyed pea baked squash

Black Eyed Pea Baked Squash

A quick, healthy, and flavorful baked dish combining tender roasted squash with savory black eyed peas and smoky spices, perfect as a side or light main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Baked, Main Course, Side Dish
Cuisine: Fusion, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium-sized squash peeled and cubed (e.g., butternut, acorn, or pumpkin)
  • 1 cup black eyed peas canned, drained and rinsed (assumed from quick bake time)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
Seasonings & Garnish
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Equipment

  • Large Bowl
  • Baking Dish or Sheet Pan

Method
 

  1. Preheat your oven to **400°F (200°C)**.
  2. In a large bowl, mix together the cubed squash, black eyed peas (drained/rinsed), olive oil, chopped onion, minced garlic, cumin, paprika, salt, and pepper until all ingredients are well combined and the squash is coated.
    1 medium-sized squash, 1 cup black eyed peas, 2 tablespoons olive oil, 1 onion, 2 cloves garlic, 1 teaspoon cumin, 1 teaspoon paprika, Salt and pepper
  3. Transfer the mixture to a baking dish (or spread evenly on a sheet pan) and bake for **30-40 minutes**, stirring halfway through, until the squash is tender and slightly caramelized.
  4. Remove the dish from the oven and sprinkle with fresh chopped parsley.
    1/4 cup chopped fresh parsley
  5. Serve hot and enjoy!

Notes

This recipe assumes the use of **canned/pre-cooked** black eyed peas due to the short baking time. If using dried peas, they must be cooked until tender before combining with the other ingredients. Avoid over-baking the squash, as it can become mushy. Smoked paprika can be used for a deeper flavor.