Time 27m Yield 8 Number Of Ingredients 7 Steps:
Gather the ingredients. Slice the squash in half lengthwise and scoop out the seeds. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash. Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer. Add the sliced chayote squash to the skillet and continue to cook, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper. Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.
Yield Makes 4 to 6 side-dish servings Number Of Ingredients 7 Steps:
Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes. Remove from the heat. Add the salt and pepper and toss before serving.
Time 25m Yield 2 Number Of Ingredients 8 Steps:
Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes. Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.
Number Of Ingredients 10 Steps:
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More about “chayote squash side dish recipes”
Time 20m Yield 6 servings Number Of Ingredients 7 Steps:
Combine squash and broth in a medium saucepan. Cover, and place over medium-low heat. Simmer until squash is tender, about 12 minutes, adding more broth if pan becomes dry. Meanwhile, melt butter in small skillet over low heat. Add onion, and saute until translucent. Remove from heat, and add parsley. Add onion mixture and cream to cooked squash and its remaining liquid. Toss to mix. Season with salt and pepper to taste. Return to medium heat just until cream is bubbling and squash is reheated. Serve immediately.
