How to Bake Mirlitons (9 Steps)

Chayote squash have several pseudonyms, including christophine and mango squash, but if you venture down south around New Orleans, you'll find a variety known as "mirliton." Considered by most to be an heirloom, the mirliton is a bit larger and slightly more ridged than an average chayote, but shares the same tight flesh and cucumber-like undercurrent of flavor. Roasted merlitons have a smoky-sweet taste and a crust-like texture. These Louisiana natives have edible seeds that have a nut-like taste and aroma when roasted, and add a bit of texture and crunch when you use them as a chopped garnish.

Things You'll Need

Kitchen knife
Paring knife or veggie peeler
Kosher salt
Freshly ground black pepper (optional)
Savory spices such as rosemary and thyme (optional)

Sweet spices such as cinnamon, allspice and clove (optional)
Savory stuffing, such as cooked andoullie sausage, garlic, onions and peppers (optional)
Sweet stuffing, such as apples, pears and crushed pistachios (optional)
Oil or butter
Rimmed baking sheet

Instructions

Heat the oven to 400 degrees Fahrenheit.
Halve the mirliton, using one of the seams as a guide. You can cut around the seed or through the seed, but don't discard the seed. It roasts up nicely with an al dente firmness and a nutty flavor and aroma.
Skin the mirliton with a paring knife or veggie peeler, if you wish. The skin slides off easily after roasting, but prevents the flesh underneath from caramelizing. If you peel it, the mirliton develops a golden-brown color all the way around.
Hold the mirliton under cool running water if you peeled it. Mirliton has a sappy film between the skin and the flesh that acts as an irritant on some people's skin. The flesh will feel sleek and tight when you rinse all the film off.
Season the mirliton to taste all over if you peeled it, and on the cut surfaces if you didn't. Season the seed, also. If you want to go with a savory flavor profile, use kosher salt and freshly ground black pepper as a base, and add freshly chopped herbs as you like.

If you have a sweet tooth, season the flesh with a scant pinch of salt, just enough to play off the sweetness. Follow up with a quality, raw, coarse sugar, such as demerara or turbinado. Then sprinkle a few complementary spices over the flesh, such as allspice, anise, cloves or cinnamon.
Stuff the seed cavity of the merliton, if you like. If you went with a savory interpretation, cooked andouille sausage, garlic, onions and peppers works well and gives the squash some Cajun flair.

If you let your sweet tooth take control, diced apples, pears and crushed pistachios make a refreshing, intriguing combination.
Coat the mirliton with melted butter or oil, place it flat-side-up on a rimmed baking sheet and put it in the oven.
Roast the merliton for about 45 minutes and check it for tenderness. Insert a paring knife and check how easily it pulls out. If the knife slides in and out with ease, it's ready to go. If not, continue roasting, checking at 10-minute intervals until it reaches the desired tenderness.
Take the pan out of the oven and let it rest on a cooling pad for a minute or two. If you stuffed the merlitin, roughly chop the seed and garnish the top with it. If you didn't stuff the merlitin, you can serve it as-is, cut it into cubes or mash the flesh and add the chopped seed as a garnish.

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