Acorn Squash with Black-eyed Peas

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For the love of squash, why are certain types of these winter varietals so darn tasty?  Take the acorn squash… buttery, hearty goodness, in this case, baked with salt, pepper and rich olive oil.  After heated to a crispy exterior, it is filled with deliciously simple black-eyed peas, and the combination forms such a magical coexistence, you will be making this recipe whenever you have a free range and oven handy. Let us present you with a very healthy and satisfying side dish (or meal). 

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All you need is:

Acorn Squash

Black-eyed Peas

Salt

Pepper

Olive Oil

Take the acorn squash and remove the center seeds.  Cover in salt, pepper and drizzle with olive oil. Place face down on a tin foil lined cookie sheet and bake at 350 degrees for 30-40 minutes, or until a knife can easily be inserted into the squash. Place black-eyed peas in a pot and cover with water. Bring to a boil and then simmer until soft, about fifteen minutes.

After squash is crisp on edges, remove from oven and turn over squash onto a plate.  Strain black-eyed peas and salt to taste.  Place inside interior of squash. Serve and enjoy.

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