How to Cook Chayote Squash
Try two different ways of cooking chayote squash - sautéing or roasting and serving with Chimichurri sauce.
Ingredients
- Chimichurri sauce:
- ½ cupolive oil
- 2 tablespoonsred wine vinegar
- 2 clovesgarlic (, chopped)
- ½ cuppacked fresh flat-leaf parsley leaves (, chopped)
- ½ cuppacked fresh cilantro leaves (, chopped)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ½ teaspoonsmoked paprika
- For the roasted chayotes:
- 3 lb.chayote squash (, peeled, pitted, and cut into chunks)
- 2 tablespoonsolive oil
- ½ teaspoonsea salt (, or to taste)
- ¼ teaspoonground black pepper (, or to taste)
- 2chayotes
- 2 tablespoonsolive oil or butter (or 1 tablespoon of each)
- 1 mediumred onion (, thinly sliced)
- 3 clovesgarlic (, minced)
- ½ teaspoonred pepper flakes (optional)
- 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
Chimichurri sauce. Mix all the ingredients together in a bowl. Let sit for 30 minutes before using.
- 2
Roasted chayotes. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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
Remove from the oven and top with Chimichurri sauce.
Sauteed chayote squash
- 1
Peel the chayotes, cut in half lengthwise, and remove the pit. Place cut-side down onto a cutting board and slice thinly.
- 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
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.