Savory Southwest Chayote and Acorn Squash Gratin

Gratin of Chayote and Acorn Squash

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 8 servings

Ingredients:

• 1 chayote, peeled and diced
• 1 acorn squash, peeled, seeded, and diced
• 5 tablespoons heavy whipping cream
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon garlic salt
• 3 eggs
• 1/4 cup chopped green onion tops
• 1/4 cup diced red bell pepper
• Butter for greasing

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×12 inch baking pan with butter.

2. Prepare Squash: In a large pot of boiling water, cook the whole squashes for about 20 minutes, or until they are almost tender. Drain and let them cool slightly.

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3. Prep Squash: Peel, halve, seed, and coarsely chop the cooked squash.

4. Prepare Egg Mixture: In a bowl, whisk together the heavy cream, minced garlic, cayenne pepper, nutmeg, and garlic salt. Gradually whisk in the eggs until well combined.

5. Assemble Gratin: Arrange half of the acorn squash in an even layer at the bottom of the prepared baking dish. Top with the diced chayote squash, and then layer with the remaining acorn squash. Scatter the diced jalapeño, green onion tops, and diced red bell pepper evenly over each layer.

6. Bake: Pour the seasoned egg mixture evenly over the layered squash in the baking dish.

7. Bake in the preheated oven for about 15 minutes, or until the custard is set and the top is golden brown.

8. Serve: Remove from the oven and let it cool slightly before serving. Enjoy this delicious Gratin of Chayote and Acorn Squash warm as a savory side dish!

This gratin combines the subtle sweetness of acorn squash with the delicate flavor of chayote, enhanced by a creamy and mildly spicy egg custard. Perfect for a comforting meal with a Southwestern U.S. flair, ready in under an hour from scratch!