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

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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