Mirlitons au Gratin
Updated: Jan 4
Thanksgiving is just a few weeks away. This week, I will feature two non traditional side dishes for the big turkey day. The first is mirlitons au gratin. This is a quick and easy dish that can be prepared in advance, then cooked off before dinner.
3 large Mirlitons
7 tablespoons Butter, divided
2 cup Yellow Onions, chopped
1 teaspoon Garlic, minced
2 teaspoons Creole Seasoning
2 cups grated Parmesan cheese, in all
1/2 cup unseasoned Breadcrumbs
Boil the mirlitons in a pot of salted water for 30 minutes, drain, and cool. Cut each in half and scoop out pulp, leaving shells intact. Mash pulp, set aside. In a large skillet, heat 5 tablespoons butter. Sauté onions and garlic until soft. Stir in mirliton pulp and Creole seasoning, cook 2 minutes longer. Remove from heat, stir in 1 1/2 cup Parmesan cheese.
Preheat oven to 350 degrees. Stuff filling into shells. Top with 1/2 tablespoon of the remianing butter, breadcrumbs, and the rest of the Parmesan cheese. Place on baking sheet and bake for 15 to 20 minutes.