Quite possibly the only way I will eat black-eyed peas on New Year’s day! Thank you, Donna.
These are a little more work than I like to put into most dinners, but it’s really worth it. I use tortilla chips that are getting stale because baking them crisps them back up nicely. Southern Living
A little bit spicy, I enjoy having this with enchiladas. I 1/4 to 1/3 cup of butter instead of 1/2 cup.
I got this from a recipe exchange, from my sister’s good friend Amy. Her family is from Mexico, so this squash dish goes nicely with enchiladas. Yum!