This is a synthesis of various recipes I came across. Here it is because I thought it turned out great. Excellent, simple side dish with a little heat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 2 chayotes, chopped
- ½ teaspoon white sugar
- 4 cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon chopped fresh ginger
- salt and ground black pepper to taste
Instructions
- Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.
Nutrition Facts
| Calories | 54 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 23 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We are in Mexico for a month and I decided to try cooking some of the local dishes. Chayote is readily available, so I made it with the recipe above and it was a very nice addition to our meal.
I made it, and it was delicious! Great combination of spices. I didn’t add the red pepper flakes to not make it spicy.
I added button mushrooms sliced thin, with Indian style home-made milagai-masala-podi (aka ground spices and chilli rub). It came out with good consistency as recipe advised. I go easy on Olive oil in addition to butter 😀
I made this but added calabaza squash, mushrooms, onions, bell pepper s and vegetable broth and cooked until the chayote squash was tender. Loved it!
First time I’ve eaten Chayote and I really liked the recipe. The photo seems to have nothing to do with the recipe though.
I really enjoyed this. I’ve never had this kind of squash before, but feel the it is a very versatile veggie. I added mushrooms, onion and bell peppers. The only thing I made sure of was to stir fry for 3 Or 4 minutes, then reduced the heat to medium/low and steam for an additional 12 minutes since this squash takes longer to soften. Added soy sauce too. Very good!
New type of squash for me. I peeled because another reviewer did the same. I added more sugar, and I also threw in a little bit of sesame seed oil. Overall, very easy and tasty. I’ll make it again.
This was my first time trying chayote squash and I enjoyed this recipe. I used less red pepper flakes, sesame oil instead of butter and chopped sweet onion instead of garlic. Also added a handful of toasted cashews before serving. The sesame oil gave it a greater Asian flare!
I just made this. I gotta say, absolutely wonderful 🙂 I would also say use a bit less red pepper if you don’t like spicy.
This was so good… had like an asian zing to it. Mine didn’t soften all that much but I didn’t mind the crunchiness.
This was my first time trying Chayote and it was pretty good. I did not know if it needed to be peeled or not so I peeled it.I cooked it exactly as recipes stated and sprinkled extra red pepper on top before serving.