Chayote and Plantain Baked in Creamy Nutmeg Cheese Sauce

Fruity golden plantain and mild celadon chayote nestle in a light, custardy sauce fragrant with nutmeg. Serve with roast chicken or as a vegetable main course accompanied by a Salad of Treviso, Enokitake, Water Cress, and Hazelnuts. The dish can be made through step 5 and refrigerated to be baked later. For this, add 5 minutes extra baking time, or let the dish return to room temperature beforehand. (For information about