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Categories:
vegetable pear acorn squash heavy whipping cream garlic red chili cayenne nutmeg garlic salt eggs jalapeno green onion red bell pepper
Viewed: 55 - Published at: 6 years agoIngredients
- 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
Method
- 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 jalapeno, onions, and bell peppers evenly on each layer.
- Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
