18 Delicious Mirliton Recipes Easy to Make

Dive into the vibrant world of mirlitons with our roundup of 18 Delicious Mirliton Recipes Easy to Make! Whether you’re craving a quick weeknight dinner or looking to spice up your seasonal favorites, these dishes promise to deliver comfort and flavor in every bite. Perfect for home cooks across North America, our collection is sure to inspire your next kitchen adventure. Keep reading to discover your new go-to recipes!

Stuffed Mirliton with Shrimp and Crab

Dive into the flavors of the Gulf Coast with this Stuffed Mirliton with Shrimp and Crab, a dish that brings a taste of Louisiana right to your kitchen.

Ingredients

• 4 medium mirlitons (chayote squash)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lump crabmeat
• 1/4 cup butter
• 1/2 cup onion, finely chopped
• 1/4 cup bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the mirlitons in half lengthwise and scoop out the seeds. Boil in salted water for 20 minutes until tender. Drain and let cool, then scoop out the flesh, leaving a 1/4-inch shell.
2. In a skillet, melt butter over medium heat. Add onion, bell pepper, and garlic, sautéing until soft, about 5 minutes. Add shrimp and cook until pink, about 3 minutes. Stir in crabmeat, mirliton flesh, breadcrumbs, Parmesan, salt, black pepper, and cayenne. Cook for another 2 minutes.
3. Stuff the mirliton shells with the shrimp and crab mixture. Drizzle with olive oil and bake for 15 minutes until the top is golden brown.

The combination of tender mirliton with succulent shrimp and crab creates a dish that’s both hearty and elegantly simple, perfect for impressing guests or treating yourself.

Tip: For an extra crunch, sprinkle additional breadcrumbs on top before baking.

Mirliton and Andouille Sausage Casserole

This Mirliton and Andouille Sausage Casserole is a hearty, flavorful dish that brings a taste of Louisiana to your kitchen, perfect for a cozy family dinner.

Ingredients

• 2 large mirlitons (chayote squash), peeled and diced
• 1 lb Andouille sausage, sliced into 1/2-inch pieces
• 1 large onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
4. Add the diced mirlitons, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper. Cook for another 5 minutes.
5. Pour in 1 cup chicken broth and bring to a simmer. Cook until the mirlitons are tender, about 10 minutes.
6. Return the sausage to the skillet and mix well. Transfer everything to the prepared baking dish.
7. In a small bowl, mix 1/2 cup breadcrumbs and 1/4 cup grated Parmesan cheese. Sprinkle evenly over the casserole.
8. Bake at 375°F for 20 minutes, or until the top is golden and crispy.

The combination of spicy Andouille sausage with the mild, slightly sweet mirlitons creates a delightful contrast, while the crispy Parmesan topping adds the perfect finish.

Tip: For an extra kick, serve with a dash of hot sauce on the side.

Creole Mirliton Dressing

This Creole Mirliton Dressing is a savory Southern classic that brings a little New Orleans flair to your table, perfect for dressing up any holiday meal or Sunday supper.

Ingredients

• 4 mirlitons (chayote squash), peeled, seeded, and diced
• 1/2 cup unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 1 lb andouille sausage, sliced
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/4 cup chopped fresh parsley
• 2 cups breadcrumbs

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion, celery, and green bell pepper, cooking until soft, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the andouille sausage to the skillet, cooking until lightly browned. Mix in the diced mirlitons, chicken broth, salt, black pepper, and cayenne pepper. Cook for 10 minutes, stirring occasionally.
4. Remove from heat and stir in the parsley and breadcrumbs until well combined. Transfer the mixture to the prepared baking dish.
5. Bake at 350°F for 30 minutes, or until the top is golden and crispy.

The magic of this dressing lies in the mirlitons’ ability to soak up all the spicy, savory flavors, creating a dish that’s both hearty and uniquely textured.

Tip: For an extra crunch, sprinkle some additional breadcrumbs on top before baking.

Mirliton Squash Soup

Warm up your kitchen with this creamy Mirliton Squash Soup, a comforting blend of sweet squash and savory spices that’s perfect for any season.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups mirliton squash, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Add mirliton squash, vegetable broth, salt, black pepper, cumin, and cayenne pepper. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Stir in heavy cream and heat through for another 5 minutes. Adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro.

This soup stands out with its velvety texture and a hint of heat from the cayenne, making it a memorable dish for both weeknight dinners and special occasions.

Tip: For an extra layer of flavor, toast the cumin and cayenne in a dry pan for 30 seconds before adding them to the soup.

Grilled Mirliton with Herb Butter

Grilled Mirliton with Herb Butter brings a delightful twist to your summer grilling with its unique texture and rich, buttery flavor.

Ingredients

• 2 medium mirlitons (chayote squash), halved and seeded
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together the softened butter, parsley, chives, garlic powder, salt, and black pepper until well combined.
3. Brush the cut sides of the mirlitons with half of the herb butter mixture.
4. Place the mirlitons cut side down on the grill. Grill for 5 minutes, then flip and brush the tops with the remaining herb butter.
5. Continue grilling for another 5 minutes, or until the mirlitons are tender and have nice grill marks.

The herb butter not only adds a burst of flavor but also helps to caramelize the mirlitons, giving them a slightly crispy edge that’s utterly irresistible.

Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese over the grilled mirlitons right before serving.

Mirliton Pie with a Cornbread Crust

This Mirliton Pie with a Cornbread Crust is a delightful twist on traditional Southern flavors, combining the subtle sweetness of mirliton squash with the hearty texture of cornbread for a comforting dish that’s perfect for any gathering.

Ingredients

• 2 cups peeled and diced mirliton squash
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 clove garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. In a large bowl, mix together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt. Stir in 1 cup milk, 1/4 cup melted butter, and 1 egg until just combined. Spread half of this batter into the bottom of the prepared pie dish.
3. In a skillet over medium heat, sauté 1/2 cup diced onion, 1/2 cup diced bell pepper, and 1 clove minced garlic until soft, about 5 minutes. Add 2 cups diced mirliton squash, 1/2 tsp dried thyme, and 1/4 tsp cayenne pepper, cooking for another 5 minutes until the squash is tender.
4. Spread the mirliton mixture over the cornbread layer in the pie dish, then top with the remaining cornbread batter.
5. Bake at 375°F for 30 minutes, or until the top is golden and a toothpick inserted into the cornbread comes out clean.

The magic of this pie lies in the contrast between the creamy mirliton filling and the crumbly, sweet cornbread crust, making every bite a delightful surprise.

Tip: For an extra crispy crust, let the pie sit for 10 minutes after baking before slicing.

Spicy Mirliton and Chicken Stew

Warm up your kitchen with this Spicy Mirliton and Chicken Stew, a hearty dish that brings a little heat and a lot of comfort to your table.

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs, cut into bite-sized pieces
• 1 large mirliton (chayote squash), peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes per side.
2. Add mirliton, onion, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in salt, black pepper, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
5. Remove from heat and stir in cilantro. Serve hot.

The unique blend of spices and the tender mirliton make this stew a standout dish that’s as flavorful as it is comforting.

Tip: For an extra kick, add an additional 1/4 teaspoon of cayenne pepper.

Mirliton Stuffed with Ground Beef and Rice

Dive into the heart of Creole cooking with this comforting Mirliton Stuffed with Ground Beef and Rice, a dish that brings a taste of Louisiana to your table.

Ingredients

• 4 medium mirlitons (chayote squash)
• 1 lb ground beef
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F. Cut mirlitons in half lengthwise and scoop out the seeds. Boil in salted water for 15 minutes until tender. Drain and let cool.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes. Add ground beef, cooking until browned. Drain excess fat.
3. Remove from heat and stir in cooked rice, breadcrumbs, beaten egg, salt, black pepper, and paprika. Mix well.
4. Scoop the beef mixture into the mirliton halves, packing lightly. Place in a baking dish and pour chicken broth around the base.
5. Bake for 25 minutes until the tops are golden and the mirlitons are heated through.

The magic of this dish lies in the mirliton’s ability to soak up all the savory flavors of the beef and spices, creating a melt-in-your-mouth texture that’s uniquely satisfying.

Tip: For an extra crunch, sprinkle a little extra breadcrumbs on top before baking.

Mirliton and Tomato Salad

Brighten up your table with this refreshing Mirliton and Tomato Salad, a vibrant dish that brings a crisp texture and a burst of flavors to any meal.

Ingredients

• 2 medium mirlitons (chayote squash), peeled and thinly sliced
• 2 large tomatoes, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the thinly sliced mirlitons, diced tomatoes, and sliced red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the chopped cilantro over the salad and give it one final gentle toss.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of the mirlitons paired with the juiciness of the tomatoes and the zesty dressing creates a delightful contrast that’s both light and satisfying.

Tip: For an extra kick, add a pinch of chili flakes to the dressing before tossing it with the salad.

Mirliton and Cheese Gratin

Dive into the comforting layers of this Mirliton and Cheese Gratin, a Southern-inspired dish that brings a creamy, cheesy twist to your table.

Ingredients

• 2 medium mirlitons (chayote squash), peeled and thinly sliced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix the sliced mirlitons with minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly coated.
3. Layer half of the mirlitons in the prepared baking dish, sprinkle with half of the cheddar and Parmesan cheeses, then repeat with the remaining mirlitons and cheeses.
4. Pour 1 cup heavy cream evenly over the top, ensuring it seeps between the layers.
5. Bake at 375°F for 30 minutes, or until the top is bubbly and golden brown.

The magic of this gratin lies in the mirliton’s ability to absorb the creamy, cheesy flavors while maintaining a slight crunch, offering a delightful texture contrast.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Roasted Mirliton with Garlic and Parmesan

Roasted Mirliton with Garlic and Parmesan is a simple yet flavorful dish that brings a touch of elegance to your dinner table with minimal effort.

Ingredients

• 2 medium mirlitons (chayote squash), halved and seeded
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the mirliton halves cut-side up on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Roast in the preheated oven for 20 minutes, then remove from the oven. Sprinkle the minced garlic and 1/4 cup grated Parmesan cheese evenly over the tops of the mirliton halves.
4. Return to the oven and bake for an additional 10 minutes, or until the Parmesan is golden and bubbly.
5. The roasted mirliton is ready when it’s tender enough to pierce easily with a fork but still holds its shape. The combination of crispy Parmesan and soft, garlicky mirliton creates a delightful contrast in every bite.

Tip: For an extra crunch, broil the mirliton for the last 2-3 minutes of cooking, watching closely to prevent burning.

Mirliton and Shrimp Etouffee

Dive into the heart of Cajun cuisine with this Mirliton and Shrimp Etouffee, a dish that’s as vibrant in flavor as it is in tradition.

Ingredients

• 2 mirlitons (chayote squash), peeled and diced
• 1 lb shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, chopped
• 4 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Melt the butter in a large skillet over medium heat. Stir in the flour to make a roux, cooking for about 5 minutes until it turns a light brown color.
2. Add the onion, bell pepper, celery, and garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
3. Gradually whisk in the chicken stock until smooth. Bring to a simmer and add the mirlitons. Cook for 10 minutes, stirring occasionally.
4. Season with salt, black pepper, and cayenne pepper. Add the shrimp and cook for another 5 minutes until the shrimp are pink and cooked through.
5. Stir in the parsley and green onions. Serve hot over cooked white rice.

The magic of this etouffee lies in the roux, which gives the dish its signature depth and richness, perfectly complementing the tender shrimp and crisp mirlitons.

Tip: For an extra kick, add a dash of hot sauce to your plate before serving.

Mirliton and Sausage Jambalaya

Get ready to spice up your dinner routine with this hearty Mirliton and Sausage Jambalaya, a dish that brings the vibrant flavors of Louisiana right to your kitchen.

Ingredients

• 2 mirlitons (chayote squash), peeled and diced
• 1 lb smoked sausage, sliced into rounds
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add onion, bell pepper, celery, and garlic. Cook until vegetables are soft, about 5 minutes.
3. Stir in mirlitons, diced tomatoes, salt, black pepper, paprika, cayenne pepper, thyme, and oregano. Cook for another 5 minutes.
4. Add rice and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
5. Return the sausage to the pot, stir well, and cook for an additional 5 minutes to heat through.

This jambalaya stands out with its unique use of mirlitons, offering a slightly crisp texture that contrasts beautifully with the smoky sausage and fluffy rice.

Tip: For an extra kick, serve with hot sauce on the side and let everyone adjust the heat to their liking.

Mirliton Chips with Spicy Aioli

These Mirliton Chips with Spicy Aioli are the perfect crunchy snack with a kick, ideal for your next gathering or a cozy night in.

Ingredients

• 2 mirlitons (chayote squash), thinly sliced
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 cup vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon salt

Instructions

1. In a large bowl, mix together the flour, 1 teaspoon salt, paprika, garlic powder, onion powder, and cayenne pepper. Toss the mirliton slices in the flour mixture until evenly coated.
2. Heat the vegetable oil in a deep skillet over medium-high heat to 375°F. Fry the mirliton slices in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
3. For the spicy aioli, whisk together the mayonnaise, lemon juice, hot sauce, and 1/2 teaspoon salt in a small bowl until smooth.
4. Serve the crispy mirliton chips warm with the spicy aioli on the side for dipping.

The contrast between the crispy, lightly spiced chips and the creamy, tangy aioli makes this dish irresistibly moreish.

Tip: For extra crispiness, let the coated mirliton slices sit for 10 minutes before frying to allow the flour mixture to adhere better.

Mirliton and Crawfish Bisque

Dive into the heart of Cajun cuisine with this Mirliton and Crawfish Bisque, a creamy, flavorful dish that’s as comforting as it is impressive.

Ingredients

• 2 large mirlitons (chayote squash), peeled and diced
• 1 lb crawfish tails, peeled
• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/4 cup chopped green onions
• 2 tbsp chopped parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a simmer.
4. Add the mirlitons, salt, black pepper, and cayenne pepper. Simmer for 20 minutes, or until the mirlitons are tender.
5. Stir in the crawfish tails and heavy cream, cooking for an additional 5 minutes until the crawfish is heated through.
6. Garnish with green onions and parsley before serving.

This bisque stands out with its velvety texture and the sweet, delicate flavor of crawfish paired with the subtle crispness of mirlitons.

Tip: For an extra layer of flavor, toast the flour in a dry pan until lightly golden before making the roux.

Mirliton and Corn Maque Choux

This Mirliton and Corn Maque Choux is a vibrant, comforting dish that brings a taste of Louisiana to your table with its sweet corn and tender mirliton squash.

Ingredients

• 2 medium mirliton squashes, peeled and diced
• 2 cups fresh corn kernels (about 3 ears)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup chicken or vegetable broth
• 2 green onions, sliced

Instructions

1. In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
2. Add the onion, bell pepper, and garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the mirliton squash and corn. Cook for another 5 minutes, allowing the vegetables to slightly caramelize.
4. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Pour in the broth and bring to a simmer.
5. Reduce heat to low, cover, and let cook for 15 minutes, or until the mirliton is tender.
6. Remove from heat and stir in the green onions. Serve warm.

The magic of this dish lies in the way the mirliton absorbs the spices and broth, creating a melt-in-your-mouth texture that pairs perfectly with the crisp sweetness of the corn.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika with the other spices.

Mirliton and Bacon Quiche

This Mirliton and Bacon Quiche combines the subtle sweetness of mirliton with the smoky depth of bacon, all nestled in a flaky crust for a brunch showstopper.

Ingredients

• 1 pre-made pie crust
• 4 slices bacon, chopped
• 1 medium mirliton (chayote), peeled and diced
• 1/2 cup diced onion
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In the same skillet, sauté the diced mirliton and onion in the bacon fat until tender, about 8 minutes. Remove from heat.
4. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
5. Layer the cooked mirliton and onion, crispy bacon, and shredded Gruyère cheese in the pie crust. Pour the egg mixture over the top.
6. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is golden brown. Let cool for 10 minutes before slicing.

The magic of this quiche lies in the mirliton’s ability to soak up the smoky bacon flavors while adding a crisp texture. It’s a delightful contrast to the creamy custard.

Tip: For an extra flaky crust, freeze the pie crust for 10 minutes before baking.

Mirliton and Okra Gumbo

Dive into the heart of Southern cooking with this Mirliton and Okra Gumbo, a dish that brings together the unique textures and flavors of the South in one comforting bowl.

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 2 mirlitons (chayote squash), peeled and diced
• 1 cup sliced okra
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 2 green onions, sliced

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Whisk in the flour to make a roux, stirring constantly for about 20 minutes until it turns a deep brown color.
2. Add the onion, green bell pepper, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
3. Pour in the chicken stock, stirring to combine with the roux and vegetables. Bring to a simmer.
4. Add the mirlitons, okra, salt, black pepper, cayenne pepper, dried thyme, and bay leaf. Simmer for 20 minutes, stirring occasionally.
5. Stir in the andouille sausage and simmer for another 10 minutes.
6. Add the shrimp and cook for 5 minutes, or until the shrimp are pink and cooked through.
7. Remove the bay leaf. Garnish with green onions before serving.

This gumbo stands out with its velvety roux and the tender crunch of mirlitons, offering a delightful contrast in every spoonful.

Tip: For an extra layer of flavor, let the gumbo sit for an hour after cooking; the flavors meld beautifully.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious mirliton recipes, each offering a unique twist on this versatile vegetable. Whether you’re a seasoned chef or a curious home cook, there’s something here for everyone to try. Don’t forget to share your favorite dishes in the comments and pin this article on Pinterest to spread the mirliton love. Happy cooking!