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

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

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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

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.