Baked Christophene Chayote Food

ROASTED CHO CHO (CHAYOTE)

Steps:

• Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
• Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
• Prepare the dry rub by combining all of the herbs together in a separate bowl.
• Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
• Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
• Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
• Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.

BAKED CHRISTOPHENE CHAYOTE

Steps:

• Preheat oven to 350 degrees F. Peel the squash, then cut them into small pieces and boil in the water, to which the salt has been added, until soft. Drain well, and puree with a fork. Add the onion, butter, and freshly ground pepper. Spray a baking dish. Pour the pureed squash into it, sprinkle with bread crumbs, and bake in the preheated oven for 15 minutes. Serve as a side dish.

CHRISTOPHENE QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 1/2 x 4 1/2 inch loaf pan or line with parchment paper. ( ^^ Read recipe introduction. I used smaller "mini loaf" bread pans.)
• Combine the dry ingredients and set aside.
• In a medium mixing bowl, beat the coconut oil and sugar(s) together using a wire whisk. Add the eggs and beat until the batter is creamy. Stir in the vanilla extract, grated christophene/chayote/mirlition and grated carrots.
• Gently stir the dry ingredients into the wet. Spread mixture into your loaf pan(s). Bake approximately 50-60 minutes (slightly less if using smaller loaf pans) or until a toothpick inserted in the center of the loaf comes out clean.
• Set aside to cool in the pans. After 15 minutes transfer the loaf/loaves to a wire rack to cool completely.

CREAMED CHRISTOPHENE (CARIBBEAN SQUASH)

Steps:

• Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
• Preheat oven to 350 degrees F.
• In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.
• Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.

STUFFED CHRISTOPHINE (CHO CHO/CHAYOTE)

Steps:

• Fill a 3/4 of a medium sized saucepan with water and bring to the boil with 1/2 tsp of pink salt.
• Chop each christophine lengthways then place them in the saucepan of boiling water.
• Boil the christophine until they are fork tender (this should take about 20 minutes).
• Drain off the water and allow to completely cool.
• Use a spoon to scoop out the flesh and edible seed (you can use this as mash) and set the christophine aside.
• On medium heat, add the olive oil and proceed to saute the onion and garlic until soft and translucent.
• Add the okra and bell peppers and cook for 2 minutes.
• Fold in the saltfish so it combines with the okra and bell peppers.
• Add the tomato paste along with the cabbage.
• Stir in the water so the tomato and cabbage are more evenly distributed.
• Cover the frying pan with the lid and steam for 8-10 minutes.
• After the given time, season with seafood seasoning, chadon beni, thyme, hot sauce, black pepper and pink salt to taste.
• Fill each of the shells with the saltfish/vegetable mix.

CHAYOTE WITH CHEESE (STUFFED & BAKED)

Steps:

• Cut the chayotes in half, place in boiling salted water and cook until tender, approximately 15 minutes.
• Scoop out the pulp and reserve the shells.
• Chop the pulp and drain.
• Mince the onion and slowly fry in butter or olive oil until transparent.
• Add the pulp of the chayote and season to taste with salt & pepper.
• Add the 2 beaten eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
• Stuff the chayote shells and top with grated cheese.
• Place in hot oven, 400 degrees until cheese is melted & golden.

ROASTED CHAYOTES WITH GARLIC

Steps:

• Preheat oven to 450°F with racks in upper and lower thirds.
• Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
• Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.