Cooking with Chayote Squash

You may have noticed chayote squash appearing at local markets. This unusual bright green, pear-shaped squash has long been cultivated in Mexico and Latin America, and is now making its way to northern grocery stores.

Chayote squash

Cooking with Chayote Squash

Chayote squash is a versatile vegetable that works well in many dishes. You can bake it and stuff it like winter squash. However, it’s not really a winter squash. Although it comes ripe in October and November in south coast British Columbia, it’s much more similar to summer squash in taste and texture.

Chayote squash is good sautéed or used in stir-fries. You can also boil or steam it, and then mash it like potatoes. Small chayote make good pickles or relish.

Chayote squash benefits from adding spice and has made a place for itself in Creole cooking, Latin American and Asian cusines. By itself, chayote has a mild flavour, like a cross between zucchini and pears. The fruit, stems, tender young leaves and even tubers of chayote squash are edible.

Chayote Squash Nutrition

Chayote is high in nutrients, low in calories, and contains fibre. It is a rich source of folate and vitamin C. It also contains vitamin K, vitamin B6, and minerals, such as manganese, copper, zinc, potassium and magnesium.

Sautéed Chayote Squash

RECIPE

Serves 2

1 chayote squash
1 tablespoon virgin olive oil
1 clove garlic, chopped
1 tablespoon lemon juice
salt
pepper
fresh chopped parsley

Holding the chayote squash with a cloth (so that the spines will not prick you), peel the squash and trim off the stem. Remove and discard the large seed. Slice the flesh of the squash into bite-sized pieces.

Peel and chop the garlic.

Heat olive oil in a frying pan and toss in the squash slices. Sauté until almost tender, about 5 minutes. Add the garlic, lemon juice and sauté a minute more until tender. Add salt and pepper to taste.

Garnish with fresh chopped parsley and serve hot.

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