Best Mirliton Recipes: Mirliton Dressing (+More Tasty Chayote Squash Dishes To Make!)
This mirliton dressing is a classic Cajun recipe that features chayote squash, shrimp, cubed ham, bread crumbs, herbs, and spices! It is delicious, flavorful, and a wonderful side dish for any holiday feast. Go ahead and plan on making this recipe for your next family get-together, you won't be disappointed!
1 ½cupsdry bread crumbs(divided into 2 portions, 1 cup for the mirliton and ½ cup for the optional topping)
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Instructions
Boil a large pot of water. Place the mirliton in the water and boil until tender (about 45 minutes). Drain, peel, and cool the squash then cut them into halves. Remove the seeds and cut into cubes.
Bring another large pot of water to a boil and add the shrimp. Cook for 5 minutes or until the shrimp turns pink. Drain the shrimp, set aside, and reserve the water for later. Preheat oven to 250°F (120°C).
Take out a large skillet and heat butter over medium-high heat. Saute onion for 2-3 minutes, add minced garlic, dried thyme, salt, and pepper. Saute for an additional 30 seconds and then remove from heat. Continue stirring as the pan cools slightly. Set aside.
Whisk the egg in a small bowl and add 2 tablespoons of water from the shrimp. Pour the mixture into the baking dish. Mix in the breadcrumbs and the rest of the butter until thoroughly blended. *If the dressing seems dry, you can add a little more water from the shrimp.
Bake at 250°F (120°C) for 1 hour and 30 minutes or until golden on top.
Notes
3 pounds of squash is about 6 8-ounce mirliton squash.
You may substitute yellow squash or zucchini if you can't get hold of mirliton (chayote).
If you don't have fresh shrimp, you may use frozen shrimp if desired.
To store: Place any leftovers in an airtight container and store them in the refrigerator for up to 3-5 days.
Spice it up! I don't ever skip the breadcrumb topping and I like to add a dash of my Cajun seasoning to it too!
To freeze: Put your mirliton dressing in a freezer-safe container and freeze it for up to 4 months.
To reheat: Place your dressing in a casserole dish and cover it with aluminum foil. Bake in the oven at 350°F (175°C) for 25-30 minutes or until heated through. You may also reheat individual slices in the microwave in 30-second intervals until warmed to your liking.