Prep 20 mins
Cook 15 mins
An amazing array of mouth watering flavors from the Texas Monthly Magazine.
- 1 chayote (mirliton or vegetable pear)
- 1 large acorn squash
- 5 ounces heavy whipping cream
- 2 garlic cloves, finely minced
- 1⁄4 tablespoon dried red chili, finely crushed
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon garlic salt
- 3 eggs
- 1⁄4 jalapeno, seeded and chopped
- 4 green onion tops, minced
- 1⁄8 red bell pepper, chopped
- Preheat oven to 350F and butter a 9 x 12 baking pan.
- Boil whole squashes for 20 minutes or until almost tender.
- Peel, halve, seed, and coarsely chop cooked squash.
- One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
- Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
- Scatter jalapeño, onions, and bell peppers evenly on each layer.
- Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.