Simply Roasted Chayote Food

ROASTED CHO CHO (CHAYOTE)

Roasted Cho Cho (Chayote) image

Paleo, gluten free, vegan roasted chayote, a slightly sweet and utterly delicious squash

Provided by Charla

Time 45m

Number Of Ingredients 8

Ingredients

2 chayotes
2 tsp of dried thyme
1 tsp of garlic
1/4 tsp himalayan pink salt
1/2 tsp of onion powder
1/2 tsp of black pepper
spring onions to garnish (optional)
Coconut oil

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.

Nutrition Facts : Calories 55 kcal, Sugar 2 g, Sodium 295 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 8 g, Fiber 3 g, Protein 2 g, ServingSize 1 serving

ROASTED CHAYOTES

Roasted Chayotes image

Want to be daring and try something new? Give these a try. This was my first taste of Chayotes and I love them. They have a light fresh taste, a bit sweet and the texture somewhere between a squash and a pear. This includes directions to prepare them in advace.

Provided by cookiedog

Categories Low Protein

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

6 lbs chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

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 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
Cooks' note:
Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).

Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 16.1, Fiber 6, Sugar 6.4, Protein 3.3

CHAYOTE SQUASH WITH TOMATO AND GREEN CHILES

Chayote Squash With Tomato and Green Chiles image

This chayote squash recipe is a perfect spicy dish! Make this Mexican squash sing with roasted tomatoes, green chiles, and cilantro to round it out.

Provided by Elise Bauer

Categories Side Dish Chayote Mexican Squash

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound chayotes
6 ounces of roasted tomatoes (can use canned fire roasted tomatoes , or roast whole tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but process whole)
1 clove garlic, chopped
2 tablespoons extra virgin olive oil
2 tablespoons chopped onion
1 large green Anaheim chile (stem and seeds removed and discarded), chopped
Pinch red chile pepper flakes
1/4 cup water
Salt to taste
1/4 cup roughly chopped cilantro
1/4 cup finely grated Monterey Jack cheese

Steps:

Purée the roasted tomatoes and the garlic: In a blender, purée the tomatoes and garlic. Set aside.
Serve: Sprinkle with grated cheese to serve.

Nutrition Facts : Calories 131 kcal, Carbohydrate 10 g, Cholesterol 6 mg, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, Sodium 240 mg, Sugar 4 g, Fat 10 g, ServingSize Serves 4, UnsaturatedFat 0 g