MIRLITON Squash also known as a Chayote

AKA mirliton. There is a stuffed mirliton recipe in the cook book.

I usually make a dressing type dish with shrimp. No recipe, sorry.

They're delicious pickled too. You can even lightly bread and fry them.

First thing is to prep them for stuffing, slice them vertically and place in boiling water with salt. This takes a bit of time due to the density of them. When a knife easily pierces them then into a cold water bath. The whitish looking seed needs to be removed from both halves. Pull the meat still in the skin out, nd blend with whatever stuffing ingredients you choose to go with as it is versatile in that respect. Shrimp and crabmeat stuffing is highly recommended. R

Love me some stuffed mirlitons

Here are 4 different versions

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My neighbor once told me to taste the seed before I throw out the next one. Very nutty. Best part of mirleton. Reserve seed and discard the "husk" when cleaning. I like to flavor with shrimp and ham. Excellent combo.

If you are making a casserole type dish, most boil the mirleton until fork tender. Peal and remove seed and "husk-like" covering. Taste the white aldente seed before you throw it out. I just add them in to my casserole.

If you get young tender mirletons this is all you have to do. If you grabbed the larger ones, they may be more mature. Sometimes they get a little fibrous around the "arse" where the seed sprouts the vine out. If its fibrous, cut out all that too.

sound young and tender.....when they get old, the skin gets thicker and the seed may actually sprout a vine out the "arse".

In fact, you can put one in a paper bad out in your garage or a shed and plant it next year as the fruit will support the vine until in the ground.

These things are still hard as rocks. Do they have an expiration date?

Stuffed mirliton
Chicken Mirliton cassarole
Mirliton and sausage Cassarole
Fried Mirliton
Pickled Mirliton
Crawfish boil Mirliton

Which one you want ?



Mirliton & Shrimp Casserole

6 Mirlition
1/4 butter
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
1/4 cup garlic
2 lb. 70-90 shrimp, peeled and de-veined
1/2 cup green onions
1/4 cup parsley
2 cups Italian breadcrumbs
Butter a large casserole and set aside.
Cut mirlition lengthwise and peel. Remove seed. boil in lightly salted water until fork tender. Drain and set aside. In a Dutch oven or large skillet, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic and saute 3-5 min. Add mirlitn and blend into meat mixture. Cook until mirlitonis well blended and meat is tender about 30 min. Add shrimp green onions and parsley. Cook until shrimp and pink and curled, 10 min. Season to taste with salt and pepper. Sprinkle in breadcrumbs, 1/4 cup at a time to pick up excess moisture. Do not make mixture to bready. season to taste, Place in casserole dish and top with remaining breadcrumbs and bake until heated thoroughly and lightly browed, about 15-20 min. Serve as side dish or entree.