Chayote Squash With Cauliflower And Sherry Food

SAUTéED CHAYOTE SQUASH

Sautéed Chayote Squash image

Chayote squash, a popular ingredient in Latin and Southern cuisine, is mild in flavor and delicious sautéed in butter with shallots and garlic.

Provided by Diana Rattray

Categories Side Dish Dinner

Time 27m

Yield 8

Number Of Ingredients 7

Ingredients

4 chayote squash (about 2 to 2 1/2 pounds)
3 tablespoons butter
4 shallots (thinly sliced, about 3/4 cup)
4 cloves garlic (minced, about 1 heaping tablespoon)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Optional garnish: chopped chives, parsley, and/or grated Parmesan cheese

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.

Nutrition Facts : Calories 86 kcal, Carbohydrate 10 g, Cholesterol 11 mg, Fiber 5 g, Protein 1 g, SaturatedFat 3 g, Sodium 77 mg, Sugar 4 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHAYOTE SQUASH WITH CAULIFLOWER AND SHERRY

CHAYOTE SQUASH WITH CAULIFLOWER AND SHERRY image

Categories Vegetable Side Sauté Christmas Fourth of July Thanksgiving Quick & Easy Vegan

Yield 4 side dishes

Number Of Ingredients 9

Ingredients

1 chayote squash, cut into bite-size pieces, none more than 1/2 inch thick
1 cauliflower, cut into bite sized pieces
1 small onion, diced
2 tsp butter (replace with 2 tsp olive oil if making Vegan)
2 tsp olive oil
1/4 C hot water
2 Tbsp italian seasoning
Pinch of curry powder
1/8 C sherry

Steps:

1. Heat oil and butter in a large pan, preferably a wok, with a lid 2. Saute onion 3. Add chayote and cauliflower 4. Sprinkle (very!) generously with italian seasoning, then stir 5. Add water and cover pan with lid. Reduce heat and let sit 10 minutes, stir, then let sit another 10 minutes 6. Add curry powder and sherry, then cover and let sit another 10 minutes, or until chayote is tender Enjoy!

CHAYOTE SQUASH WITH RED PEPPERS AND GINGER

Chayote Squash With Red Peppers and Ginger image

This is a combination of several recipes I found. Thought it turned out well, so here it is. Great easy side dish with a little kick of spice.

Provided by captgeo18

Categories Side Dish Vegetables Squash

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

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 calories, Carbohydrate 6.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 23.3 mg, Sugar 2.3 g

ZUCCHINI, CHAYOTE AND YELLOW SQUASH

Zucchini, Chayote and Yellow Squash image

Make and share this Zucchini, Chayote and Yellow Squash recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 14 serving(s)

Number Of Ingredients 8

Ingredients

6 tablespoons butter
1 1/2 cups finely chopped white onions
1 1/2 tablespoons minced garlic
2 3/4 lbs chayotes, peeled, pitted, cut crosswise into 1/4-inch slices
18 ounces zucchini, cut crosswise into 1/4-inch slices
14 ounces crookneck yellow squash, cut crosswise into 1/4-inch slices
3 tablespoons chopped chives
3 tablespoons chopped fresh cilantro

Steps:

Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes.
Add all squash. Reduce heat to medium-low.
Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.

Nutrition Facts : Calories 78.8, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.1, Sodium 41.9, Carbohydrate 7.9, Fiber 2.7, Sugar 3, Protein 1.7

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