This green, wrinkly, pear-shaped squash is special enough for a holiday dinner.
It’s time to give this green, wrinkly, pear-shaped squash a second look.
Refrigerate mirlitons in a plastic bag for up to a month.
Credit:Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
Where Did Mirlitons Originate?
Efforts have been made to reinvigorate mirliton production in New Orleans in the years since.
The color will vary based on where you get them.
Avoid any that are wrinkled, or multi-colored (a sign that they aren’t fresh).
White mirlitons are overly ripe.
Smaller mirlitons are younger and often more flavorful than larger varieties.
Reheat, covered, in a preheated 350F oven until hot throughout before serving.
Arrange squash halves, cut sides down, in a 13- x 9-inch baking dish.
Add 1/4 cup water, and cover with aluminum foil.
Bake until squash is tender but still firm, 45 minutes to 1 hour.
Set aside until cool enough to handle, about 20 minutes.
Reduce oven temperature to 375F.
Add chopped onion, bell pepper, and celery.
Cook, stirring occasionally, until mixture is fragrant, about 5 minutes.
Add garlic and white parts of scallions.
Cook, tossing often, until mixture is softened, about 2 minutes.
Transfer mixture to a large bowl.
Cook shrimp:
Add 2 tablespoons of the butter to skillet, and melt over medium-high.
Once butter bubbles up, add shrimp.
Cook, tossing often, until bright pink and firm, about 2 minutes.
Add ham and seasonings:
Add ham, Creole seasoning, salt, and black pepper.
Combine onion and shrimp mixtures:
Remove from heat, and toss to combine.
Add reserved onion mixture to shrimp mixture in skillet, and toss to combine.
Transfer to a large bowl, and set aside.
Prepare squash:
Remove and discard seeds from cooled squash halves.
Carefully scoop out flesh from each squash half using a spoon, leaving a 1/4-inch shell.
(Stuffing should be moist but not wet, with ingredients evenly mixed throughout.)
Fill shells evenly with prepared stuffing.
Stir remaining 1/4 cup breadcrumbs and 2 tablespoons parsley into butter.
Sprinkle breadcrumb mixture evenly over stuffed squash.
Transfer squash to a serving platter, and serve hot or warm.
The name mirliton is used in Louisiana.
Mirliton skin is thin and completely edible.
