Gratin of Chayote (Mirliton or Vegetable Pears) and Acorn Squash

Total Time
35mins
Prep 20 mins
Cook 15 mins

An amazing array of mouth watering flavors from the Texas Monthly Magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and butter a 9 x 12 baking pan.
  2. Boil whole squashes for 20 minutes or until almost tender.
  3. Peel, halve, seed, and coarsely chop cooked squash.
  4. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
  5. Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
  6. Scatter jalapeño, onions, and bell peppers evenly on each layer.
  7. Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.

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