Mirliton Surprise

photography by jim bathie

MIRLITONS HAVE A STRONG PRESENCE IN BAYOU STATE homes throughout the holidays, but they typically appear in savory dishes. They’re often used for their flesh in dressings or served on the half-shell as an appetizer or main dish of their own (see the Oyster Dressing-Stuffed Mirlitons on page 69), but these locally beloved squash have a mild flavor and pleasant texture that lends itself well to baking, too. They’re a delightful addition in this Christmassy pie. MIRLITON AND CRANBERRY PIE MAKES 1 (9-INCH) PIE If you’re trying to imagine how this dish tastes, think of it as a mock apple pie. 2½ cups all-purpose flour1½ cups plus 2 tablespoons sugar, divided1¾ teaspoons kosher salt, divided1 cup plus 2 tablespoons cold unsalted butter, cut into ½-inch cubes and divided⅓ cup ice water, plus more as…

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Louisiana Cookin' (Digital) - 1 Issue, November/December 2022

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