The Black Eyed Pea restaurant has a delicious squash casserole, but its made with butter, milk and sugar. This is my riff on the dish with indigenous ingredients. Four small yellow squashes, two zucchinis, 1/2 cup agave syrup, 1/2 chopped sweet onion, 3/4 cup corn meal. Black pepper and hot sauce to taste.
Boil the squashes and onion until tender. Drain, put in casserole dish and add the corn meal, agave, pepper then mash. Cook in oven at 350 degrees for about 20 minutes. Josh says that it almost tastes like dessert, so maybe I added too much agave--but perhaps not!
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