How to Cook Chayote Squash

How to Cook Chayote Squash

4 servings
Try two different ways of cooking chayote squash - sautéing or roasting and serving with Chimichurri sauce.

Ingredients

  • Chimichurri sauce
  • olive oil
    ½ c
  • red wine vinegar
    2 tbsp
  • garlic

    , chopped

    2 cloves
  • packed fresh flat-leaf parsley leaves

    , chopped

    ½ c
  • packed fresh cilantro leaves

    , chopped

    ½ c
  • red pepper flakes
    ¼ tsp
  • sea salt
    ½ tsp
  • smoked paprika
    ½ tsp
  • For the roasted chayotes
  • chayote squash

    , peeled, pitted, and cut into chunks

    3 lb.
  • olive oil
    2 tbsp
  • sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • chayotes
    2
  • olive oil or butter

    or 1 tablespoon of each

    2 tbsp
  • red onion

    , thinly sliced

    1 medium
  • garlic

    , minced

    3 cloves
  • red pepper flakes

    optional

    ½ tsp
  • salt and ground black pepper
    , to taste
  • freshly squeezed lemon juice

    optional

  • chopped parsley leaves

    , for garnish

Directions

Roasted chayote squash with chimichurri sauce

  1. 1

    Chimichurri sauce. Mix all the ingredients together in a bowl. Let sit for 30 minutes before using.

  2. 2

    Roasted chayotes. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  3. 3

    In a large bowl, toss the chayote chunks with olive oil,salt, and pepper. Transfer to a baking sheet and roast for about 25 minutes (turn over halfway through), until tender and browned.

  4. 4

    Remove from the oven and top with Chimichurri sauce.

Sauteed chayote squash

  1. 1

    Peel the chayotes, cut in half lengthwise, and remove the pit. Place cut-side down onto a cutting board and slice thinly.

  2. 2

    Heat the olive oil or butter in a skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook 30 seconds more, until fragrant.

  3. 3

    Add the sliced chayote squash, red pepper flakes (if using), salt, and pepper, and cook for 4-5 minutes more, until the chayote is fork tender. Drizzle with the lemon juice, garnish with parsley, and serve.

How to Cook Chayote Squash

How to Cook Chayote Squash

20 min4 servings99 cal

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About this Recipe

Tired of looking at chayote squash in the grocery store, wondering how to transform this versatile vegetable into a delicious side dish? This guide to cooking chayote squash offers two fantastic approaches—roasting and sautéing—each delivering a unique texture, perfectly complemented by a vibrant homemade chimichurri sauce.

This recipe works by giving you options, allowing you to choose your preferred cooking method or even combine both for textural contrast. Whether you're after the tender, slightly caramelized notes of roasted chayote or the delicate crisp-tender bite of sautéed chayote, pairing it with the bright, herbaceous chimichurri elevates this simple squash into something truly special.

When you roast chayote, you'll find it develops a wonderfully soft and slightly sweet interior with a hint of caramelization on the edges. The sautéed version offers a quicker path to a tender, yet still firm, texture, absorbing the flavors of red onion, garlic, and a touch of red pepper flakes. Both preparations provide a mild, refreshing backdrop for the zesty chimichurri, bursting with fresh parsley, cilantro, garlic, and a touch of red wine vinegar and smoked paprika. You can expect a light, flavorful side dish that truly lets the chayote shine.

Customization is easy with this recipe. Feel free to prepare just one cooking method if you prefer, focusing solely on roasted chayote for a hands-off approach, or sautéed chayote for a quicker stovetop option. If you're not a fan of spice, simply omit the red pepper flakes from both the chimichurri and the sautéed preparation. For an extra bright finish, a squeeze of fresh lemon juice over the sautéed chayote just before serving is highly recommended.

This chayote dish is a perfect side to almost any meal, from grilled chicken to pan-seared fish. Serve it as a fresh, wholesome accompaniment that adds color and unique flavor to your dinner table, garnished with a sprinkle of chopped parsley leaves.

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