Creole cuisine is known for its vibrant tapestry of flavors and influences, and one dish that beautifully captures its essence is mirliton dressing. Also known as chayote squash dressing, this beloved Louisiana specialty combines the subtle sweetness of mirliton squash with a medley of flavorful herbs and spices.
So the Mirliton is actually a squash that ripens in the fall. Also known as the Chayote squash or vegetable pear (due to it's shape). It has Mexican and Guatemalan roots and is super popular here in Louisiana.
It tends to be a staple Thanksgiving dressing recipe during that time for Cajuns.
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What makes this recipe so yummy
During recipe development I tested many ways of cooking this dish. I researched how the older generations down the bayou here in Houma cook it then have been able to compile the perfect recipe for my readers.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 11: Bake in the oven for about 30-40 minutes.
Step 12: Remove and allow to rest for 10 minutes before serving.
Hint: I use ground venison all the time in my recipes in place of beef, just because we happen to have so much being a hunting family. This recipe is great with ground beef too.
Recipe variations and substitute ideas
- Ground Beef - instead of venison.
- Shrimp - shrimp and mirliton dressing is another super common version of this dressing.
- Ground Chicken - instead of venison.
- Ground Pork - if you don't have the breakfast sausage version regular ground pork is fine - you'll need to add a pinch of sage and thyme to your recipe though.
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Necessary gear: Equipment
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You'll need a pot to pre-boil the mirlitons in, as well as a vegetable peeler.
The casserole dish I used is equivalent to a 13x9" dish, you'll also need a large skillet.
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How to store leftovers
Once the dressing has cooled completely, cover with foil, or decant to an airtight container and store in the refrigerator for up to 4 days.
This dish will actually freeze well. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Some folks like to mash the mirlitons before adding to the dressing, which is fine. The squash has such a mild flavor though, I find in order to actually taste it it's better to have some chunks (nice and soft though - although that's also debatable).
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Mirliton Dressing
Video
Ingredients
- 8 Each Mirliton Squash also known as Chayote Squash
- 1 Pound Pork Sausage
- 1 Pound Ground Venison or beef
- 8 Tablespoons Unsalted Butter
- 1 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 2 Ribs Celery diced
- 3 Cloves Garlic minced
- ¼ Cup Fresh Parsley chopped
- 1 teaspoon Onion Powder
- 1 Tablespoon Old Bay Seasoning
- 1 teaspoon Hot Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Cups Plain Breadcrumbs
- 1 Cup Chicken Broth
Instructions
- Add a large pot filled with water to the stove and bring to a boil.
- Cut all the mirlitons in half and drop into the boiling water. Cover and simmer for about 40 minutes - until the mirlitons are fork tender.8 Each Mirliton Squash
- Remove from the water and allow to cool.
- Using a vegetable peeler, peel the skin from the mirlitons, and spoon out the seeds, then chop into small chunks. Set aside.
- Turn on oven to 375°.
- Add the pork sausage and ground venison to a large skillet and cook until no pink remains. Remove with a slotted spoon and drain the grease.1 Pound Pork Sausage, 1 Pound Ground Venison
- Add 4 Tablespoons of the butter to the skillet and add the diced onions, bell pepper and celery. Cook until soft - about 5 minutes.8 Tablespoons Unsalted Butter, 1 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery
- Add the garlic, onion powder, old bay seasoning, salt and pepper and stir. Cook for 2 minutes.3 Cloves Garlic, 1 teaspoon Onion Powder, 1 Tablespoon Old Bay Seasoning, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Add the ground meat back to the skillet and stir to combine.
- Add the breadcrumbs, parsley and hot sauce, stir to combine.¼ Cup Fresh Parsley, 1 teaspoon Hot Sauce, 2 Cups Plain Breadcrumbs
- Add the mirliton chunks and stir together.
- Pour chicken broth into mixture and mix well.1 Cup Chicken Broth
- Transfer to a 13x9" casserole dish and top with pats of the remaining butter.
- Bake in the oven for about 40 minutes.
- Remove and allow to rest for 10 minutes before serving.
Nutrition
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Erica Allison says
Can you freeze this before baking?
Melanie Cagle says
The thawing process may alter the texture somewhat. I can't say for sure as I've not done this. If you do freeze this Mirliton Dressing, please let us know how it went?