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How to Cook Chayote Squash

Try two different ways of cooking chayote squash - sautéing or roasting and serving with Chimichurri sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Chinese, Indian, Mexican
Keyword: chayote recipes, cooking chayote
Servings: 4 people
Calories: 99kcal
Author: Jovita | Yummy Addiction

Equipment

  • Sheet Pan
  • Peeler
  • Skillet

Ingredients

Roasted Chayote Squash with Chimichurri Sauce

  • FOR THE CHIMICHURRI SAUCE:
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic , chopped
  • ½ cup packed fresh flat-leaf parsley leaves , chopped
  • ½ cup packed fresh cilantro leaves , chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • ½ teaspoon smoked paprika
  • FOR THE ROASTED CHAYOTES:
  • 3 lb. (1.4kg) chayote squash , peeled, pitted, and cut into chunks
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt , or to taste
  • ¼ teaspoon ground black pepper , or to taste

Sauteed Chayote Squash

  • 2 chayotes
  • 2 tablespoons olive oil or butter (or 1 tablespoon of each)
  • 1 medium red onion , thinly sliced
  • 3 cloves garlic , minced
  • ½ teaspoon red pepper flakes (optional)
  • salt and ground black pepper , to taste
  • freshly squeezed lemon juice (optional)
  • chopped parsley leaves , for garnish

Instructions

Roasted Chayote Squash with Chimichurri Sauce

  • Chimichurri sauce. Mix all the ingredients together in a bowl. Let sit for 30 minutes before using.
  • Roasted chayotes. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • 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.
  • Remove from the oven and top with Chimichurri sauce.

Sauteed Chayote Squash

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

Nutrition

Calories: 99kcal | Carbohydrates: 9.1g | Protein: 1.4g | Fat: 7.2g | Sodium: 4mg | Sugar: 3.4g