Delicious chayote squash is an underused vegetable – crispy, tasty, and very versatile. It tastes like a cross between zucchini, cucumber, and a crisp pear. Try it simply sautéed.
Meet chayote, my newfound favourite vegetable. Crisp, mild, and adaptable, it slips easily into many dishes. A member of the squash family, chayote is unassuming but surprisingly versatile.
I used to pass by crates of chayote at the market without knowing what to do with them. They sat near bitter melons, lemongrass, and other unfamiliar produce. Once I tried one, I wondered why I hadn’t discovered them earlier.
Chayote squash looks a bit like a green pear with flattened, slightly wrinkled ends. The skin is smooth, and the center contains a soft, edible pit that you can remove for a more uniform appearance. They are low in calories and a good source of vitamin C and amino acids. Chayote can be eaten raw or cooked: its flavor is delicate—think cucumber meets zucchini—and its texture is what makes it stand out: crisp and juicy. Even when lightly cooked, chayote retains a pleasant crunch.
Once I started cooking with it, I kept finding new ways to enjoy it.
My go-to method is a quick sauté in butter with a pinch of salt and pepper. It makes a simple, satisfying side dish that pairs well with many meals. Chayote originated in Mexico but is grown and enjoyed in many regions now. Friends who grew up with chayote have shared ideas for salads, stews, and pickles—I’ll be experimenting and sharing more recipes as I try them.
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Kitchen Frau Note: Choose smooth, firm chayotes that look fresh. Stored loosely in a plastic bag in the refrigerator, they will keep for up to a month.
Sauteed Chayote Squash
Ingredients:
2 medium chayotes
2 tsp (20 ml) butter or oil
Salt and pepper to taste
Preparation:
1. Cut each chayote in quarters lengthwise. If the skin seems tough, peel first, though that’s usually unnecessary. Remove the soft core with a paring knife, similar to coring apple wedges. Slice the quarters crosswise into 1/4-inch (about 1/2 cm) slices.
2. Heat the butter or oil in a heavy skillet over medium heat. Add the chayote slices and sauté, stirring occasionally, until they are tender but still crisp—about 5 minutes. Aim to avoid browning; the goal is gentle cooking that preserves the texture.
3. Season with salt and pepper and serve immediately.
Variations: Sauté a little chopped onion with the chayote for extra flavor, or stir in chopped parsley a minute before the end of cooking.
Serves 4. (As a guideline, allow about one chayote for every two people.)
Guten Appetit!
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