Gratin of chayote and acorn squash

1 Recipe

Ingredients

QuantityIngredient
1Chayote squash
1largeAcorn squash
5ouncesHeavy whipping cream
Cloves garlic; minced
¼tablespoonDried red chiles; minced
¼teaspoonCayenne
¼teaspoonNutmeg
¼teaspoonGarlic salt
3Eggs
¼JalapeƱo; seeded and chopped
4Green-onion tops; minced
Red bell pepper; chopped

Directions

Boil whole squashes for 20 minutes. Peel, halve, seed, and chop cooked squash. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs. Layer buttered 9-by-12-inch baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.

Sprinkle jalapeño, onions, and bell peppers on each layer. Pour egg mixture over squash, and bake at 350 degrees for 15 minutes or until custard sets.

SOURCE: Featured in the Summer 1988 issue of Domain Magazine MM-format by Petra <phildeb@...>

Converted by MM_Buster v2.0n.

Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@...> on Sep 26, 1999