The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavour makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
PREPARATION TIP: Make sure to peel the squash under running water. It has a juice that comes out while peeling and will dry to your hands that is very hard to get off!
Many of the recipes I found were some variation of this, I don't have a lot of those ingredients on hand so not sure that's what I will do with mine:
Chayote squash vegetable(subzi)
Ingredients: 2 chayote squash(chow chow), peeled and diced
•1 onion
•3-4 cloves of garlic, finely chopped
•1/2 tsp turmeric powder
•salt to taste Roast and powder coarsely:
•2 tbsp white sesame seeds
• 3-4 red chilies Seasoning:
•1/2 tsp mustard seeds
•1/2 tsp urad dal
•few curry leaves
•few sprigs green coarinder(cilandro)
•1 tbsp grated coconut.
Directions: •Cook diced squash,turmeric powder and salt. •Heat oil. •Add the mustard seeds, when it pops add onions, and saute till translucent. •Add the cooked squash. •Mix well,sprinkle sesame powder,coconut,curry leaves and coariander.
Here is a different one I found that looked really yummy! Chayote Gratin Ingredients
2 chayote squash
1 Fuji apple
2 cloves garlic , finely minced
4 tablespoons unsalted butter
1-½ tablespoons all-purpose flour
1 cup milk, warm
2 teaspoons coarse-grained mustard
¼ teaspoon nutmeg
¼ teaspoon
black pepper, freshly ground
3 tablespoons caramelized onions
2 tablespoons olive oil
8 ounces frozen pearl onions, thawed at room temperature
2 teaspoons palm sugar, freshly grated
1 sprig thyme
1 tablespoon flat-leaf parsley (without stems), chopped
¼ cup Gruyère cheese
Preparation: Prepping the chayotes and apple: Peel, core and slice the apple, lengthwise, into 8 pieces. Peel, stone and slice the chayotes the same way. Steaming the chayotes and apple: Bring a pot with a little water to a boil. Add a steamer insert, place sliced chayotes and apples in the steamer and steam for about 20 minutes. Remove them from the steamer and let cool a bit. Once they are cool enough to handle without discomfort and have dried thoroughly, transfer to a baking dish (previously greased with olive oil), fanning the slices and alternating 2 pieces of chayote with 1 piece of apple, just as you would an apple pie. Set aside.
Preheat the oven to 400°F. Prepping the filling: In a non-stick pan, heat the olive oil. Add the garlic and sprig of thyme. Cook until fragrant. Add the pearl onions. Toss until slightly browned. Add sugar. Cook for about 4 minutes. Season with salt and pepper. Add parsley and the caramelized onions. Transfer to a plate and set aside. Remove and discard the thyme. Making béchamel sauce: In the same pan, melt the butter over medium-low so it won't burn. Cook for about 2 minutes until fragrant. Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring with a wooden spoon for approximately 2 minutes. The flour should absorb the butter and form a paste. Add the warm milk in 3 stages. Increase the heat while constantly stirring for about 4-5 minutes. Reduce the heat to low. Add mustard and nutmeg. Season with salt and pepper. Cook for another minute. Add the pearl onions and stir well. Let the sauce rest until it's time to assemble the dish.
Assembly time: Spread ladles of the béchamel sauce to cover the chayotes and apple. Finish with a layer of Gruyère cheese. Bake in the oven for 10 minutes at 400°F and broil for about 2-3 minutes to get a nice golden top. Remove from the oven and let rest for at least 15 minutes. Serve warm. Serve with white meat.
INGREDIENTS:
1 pound of chicken thighs or legs
1/2 pound of potatoes
5 chayote squashes
1 small onion
1 small green pepper
1 small tomato
1 or 2 tablespoons of salt (you decide)
1 tablespoon of minced garlic
1 teaspoon of grounded black pepper
1/4 of canola oil
1 cup of water
Fresh scallions
Fresh parsley
DIRECTIONS: Clean your chicken and take the skin off. Chop the tomato, onion, green pepper, scallions and parsley together. Peel your potatoes and chayote squashes and cut them in small pieces. Once it's all done put in your cooking pan, adding the salt, water, oil, black pepper and garlic.
Chicken and Strawberry Salad with Citrus Vinaigrette Romaine Lettuce Strawberries Chicken Breasts Pecan Halves orange vegetable oil vinegar dijon mustard Fajitas with Mango Salsa fajita steak mix green bell peppers onion mango jicama (or sunchoke) jalapeno pepper lime juice salt chili powder cheese Shepherds Pie ground beef tomato soup green beans garlic salt dried thyme carrots potatoes cheese Banana-Zucchini Muffins and Veggie Omelets flour salt baking soda baking powder cinnamon vanilla eggs brown sugar white sugar apple sauce bananas zucchini crasins eggs tomatoes bell pepper asparagus
