A cooking platform built around craft, culture, and the stories behind what we eat.
Created by Chef Remy
Tender Louisiana mirlitons roasted until their edges turn golden and crisp, then bathed in sizzling garlic butter with fresh thyme and parsley, the kind of simple side that steals the show at any Cajun feast.
Mirlitons have been on Louisiana tables longer than I've been alive. My grandmother Evangeline grew them on a trellis behind her kitchen, and every fall those pale green squash would hang there like gifts waiting to be opened. Most folks around here stuff them or bread them, but I learned early that sometimes the simplest preparation lets an ingredient shine brightest.
Roasting does something magical to mirlitons. That mild, almost cucumber-like flesh transforms in the high heat of the oven. The edges caramelize and crisp while the centers turn silky and sweet. You get texture contrast in every bite, something you can't achieve with boiling or steaming. At Lagniappe, we serve these alongside blackened redfish and roasted chicken, and people ask for the recipe more than almost any other side we make.
The garlic butter finish is what takes this from good to unforgettable. You want that butter sizzling when it hits the hot mirlitons, blooming the garlic and releasing the oils from the fresh herbs. It's not complicated cooking. It's honest cooking. The kind that makes people close their eyes when they take that first bite.
Quantity
4 medium, about 2 pounds total
Quantity
3 tablespoons
Quantity
1 teaspoon
Quantity
1/2 teaspoon
freshly ground
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
4 tablespoons
Quantity
4 cloves
minced
Quantity
1 tablespoon
Quantity
2 tablespoons
chopped
Quantity
1 teaspoon
Quantity
for finishing
| Ingredient | Quantity |
|---|---|
| mirlitons (chayote squash) | 4 medium, about 2 pounds total |
| olive oil | 3 tablespoons |
| kosher salt | 1 teaspoon |
| black pepperfreshly ground | 1/2 teaspoon |
| garlic powder | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| unsalted butter | 4 tablespoons |
| garlicminced | 4 cloves |
| fresh thyme leaves | 1 tablespoon |
| fresh parsleychopped | 2 tablespoons |
| fresh lemon juice | 1 teaspoon |
| flaky sea salt (optional) | for finishing |
Cut each mirliton in half lengthwise, then cut each half into three wedges. You're working around that flat, edible seed in the center. Don't fuss about it. The seed is tender and tastes fine roasted. Leaving the skin on is traditional and gives you something to hold onto when eating. If your mirlitons are older and the skin seems tough, peel them, but young ones are tender enough to eat whole.
Place the mirliton wedges in a large bowl. Drizzle with olive oil and toss to coat every surface. Sprinkle with kosher salt, black pepper, garlic powder, and cayenne. Toss again, getting your hands in there to make sure the seasoning reaches every wedge. This is where the flavor starts. Taste a small piece of the raw seasoned mirliton. It should taste properly salted now, because roasting will mellow everything.
Preheat your oven to 425 degrees. Spread the seasoned wedges in a single layer on a rimmed baking sheet, cut sides down when possible. Crowding is the enemy of caramelization. If they're touching, they steam instead of roast. Use two pans if you need to. Give them room to breathe.
Roast for 25 to 30 minutes, flipping the wedges halfway through. You're looking for deep golden edges, some charred spots, and flesh that yields easily when pierced with a knife. The mirlitons should be tender all the way through but not mushy. They'll smell sweet and slightly nutty when they're ready. If they're browning too fast, lower the heat to 400 degrees.
While the mirlitons roast, melt the butter in a small skillet over medium heat. When it foams and the foam subsides, add the minced garlic. Cook for thirty seconds to one minute, stirring constantly. The moment you smell that garlic perfume, pull the pan off the heat. Garlic goes from golden to bitter in seconds. Stir in the thyme leaves while the butter is still hot. The residual heat will release their oils.
Transfer the hot mirlitons to a serving platter. Drizzle the garlic butter over the wedges while both are still hot. The butter should sizzle slightly when it hits them. Scatter the fresh parsley over top, squeeze the lemon juice across everything, and finish with a pinch of flaky sea salt. Serve immediately while the butter is still glistening and fragrant.
1 serving (about 150g)
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer
Chef Remy
Smoky andouille and golden sweet potatoes, pan-fried in cast iron until the edges turn crispy and caramelized, finished with a shower of green onions and a touch of Cajun heat that warms you from the inside out.
Chef Remy
Thick cauliflower steaks kissed by a screaming cast iron, coated in a bold Cajun spice crust, served alongside a cool, tangy remoulade that cuts through the char with bright acidity and just enough heat.
Chef Remy
Each grain of rice infused with rendered andouille fat, the holy trinity, and rich stock, cooked until tender and separate, the kind of side dish that steals the show from whatever it was meant to accompany.
Chef Remy
Thick-cut eggplant rounds coated in cayenne-kissed cornmeal and fried in cast iron until the crust shatters against your teeth while the flesh inside goes silky and sweet, finished with a lazy drizzle of Louisiana cane syrup.