While visiting an Asian grocery store in the UK, I came across chayote squash, a bright green, oddly shaped vegetable I had never tried before. Curious, I picked up a few and started experimenting. My first dish was a quick chayote stir-fry with garlic and extra virgin olive oil, which turned out to be a light, flavorful low carb recipe. Since then, I’ve added it to soups, salads, and even tacos. This vegan and gluten-free vegetable quickly became one of my favorite budget-friendly ingredients for easy weeknight meals. Recipe included a how-to video!
Chayote Squash Recipe
Chayote squash, also known as vegetable pear or mirliton, is a type of squash originally from Mexico.
Here in the UK, I often find it in Asian markets and love picking some up for a quick, flavorful meal. Its fresh, slightly sweet crunch makes it perfect for a healthy sautéed chayote squash dish.
After trying a few variations, I’ve found that a simple, spicy chayote recipe brings out its delicate texture best.
This vegan, gluten-free, and low carb chayote recipe fills the kitchen with warm spices and makes a great budget-friendly vegetable side.
One evening, craving something simple yet flavorful, I reached for a few chayotes and made my go-to easy chayote side dish. In just 30 minutes, I had a warm, comforting meal on the table.
I sliced the chayote and sautéed it with onions and garlic until tender and golden, adding cumin, paprika, and a pinch of chipotle chili flakes for extra depth. This quick chayote squash dinner has just the right balance of warmth and texture.
It’s delicious on its own, but also pairs beautifully with white rice or as a budget-friendly vegetable side for grilled fish or meat.
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⭐Why You'll Love This Chayote Squash
- Quick and Simple: This recipe uses just a few ingredients and quick steps, perfect for busy nights when you want a tasty side or main dish with added protein.
- Great Texture: Chayote squash has a tender yet slightly firm texture. This recipe keeps a bit of that crunch, making each bite satisfying.
- Versatile Dish: Enjoy it as a side with grilled meat, beans, or over rice for a balanced meal. It’s also great as a taco or tostada topping, adding flavor and texture.
- Diet-Friendly: Naturally gluten-free, vegan, and low in carbs, this dish fits many diets, including keto, paleo, and plant-based.
🧾Chayote Squash Ingredients
Here’s what you need to make this Chayote Squash:
- Chayote Squash: I love using firm chayote squash because it has a mild, slightly sweet flavor and a nice crispness. It soaks up seasonings beautifully!
- Extra Virgin Olive Oil: I prefer extra virgin olive oil for sautéing. It adds a fruity richness that complements the spices and enhances the sweetness of the chayote and onions.
- Onion: Onions bring natural sweetness and depth to the dish as they cook, making everything taste better.
- Garlic Cloves: I always add garlic cloves for their aromatic punch, which really boosts the dish’s flavor.
- Sea Salt: A sprinkle of sea salt enhances all the natural flavors and balances the sweetness of the onion and chayote.
- Spices: I season the chayote squash with white pepper, cumin, paprika, turmeric, chipotle chili flakes, and parsley. Each spice adds something special, gentle heat, savory depth, a touch of sweetness, warm color, smoky kick, and a fresh finish.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chayote
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Heat extra virgin olive oil in a skillet over medium. Add chopped onion, and salt, and cook for 4–5 minutes until translucent. Stir in minced garlic and cook for 1–2 minutes.
2. Add diced chayote to the skillet, season with salt, and stir to coat with oil. Cover and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Stir in white pepper, cumin, paprika, turmeric, and chipotle flakes to coat the chayote. Cover and cook for 4 minutes, stirring occasionally, until tender.
4. Take off the heat, taste, and add seasoning if needed. Garnish sautéed chayote squash with chopped parsley before serving.
🍽 What to Serve with Chayote Squash
This chayote squash recipe is so versatile and tasty! You can enjoy it as a side dish or a light main course.
It goes wonderfully with honey garlic chicken, BBQ chicken thighs, cast iron chicken breast, baked pork loin chops, or thin pork chops.
I love serving it with ciabatta, garlic bread, or cornbread to soak up any delicious sauce left on the plate.
For drinks, I usually go for a refreshing glass of lemonade, and for dessert, cocoa mousse is a perfect way to finish the meal!
💭Tips for Recipe Success
Choose the Right Chayote: Pick firm, smooth chayote squash with no blemishes or soft spots. Smaller ones are usually more tender and tasty.
Proper Preparation: Cut the chayote in half, scoop out the seed, and toss it. Dice the flesh into even, bite-sized cubes for a nice texture.
Sautéing the Aromatics: Start by cooking the onion and garlic until they’re soft and fragrant. This creates a great flavor base for your dish.
Monitor Cooking Time: Chayote cooks quickly, so watch it closely at the end to avoid mushiness. You want it tender but still a bit crisp.
Adjust Seasoning: Taste as you go and tweak the seasoning to your liking. Feel free to add more salt, pepper, or spices!
Storage and Reheating: If you have leftovers, keep them in an airtight container in the fridge. To reheat, gently sauté in a pan to bring back some texture.
❓Commonly Asked Questions
Chayote is a green, pear-shaped squash native to Mesoamerica, known for its mild flavor and crisp texture, commonly used in salads, stir-fries, and various cooked dishes.
🥘More Squash Recipes to Try!
If you're loving this chayote squash recipe, you'll also adore these tasty squash recipes:
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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📖 Recipe
Chayote Squash Recipe
Ingredients
- 2 Chayotes
- 3 tablespoon Extra Virgin Olive Oil
- 1 Onion
- 2 Garlic Cloves
- ½ teaspoon Sea Salt
- ¼ teaspoon White Pepper
- ½ teaspoon Cumin Powder
- ½ teaspoon Paprika
- ¼ teaspoon Turmeric
- ½ teaspoon Chipotle Chili Flakes
- Parsley
Instructions
- Cut the chayote, take out the seed, and dice it into bite-sized pieces. Set aside.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion, season with salt; and cook until it becomes translucent, about 4-5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced chayote to the skillet and season with salt, stirring to coat it with the oil. Cover and sauté for 8 minutes, stirring occasionally to prevent sticking.
- Add the white pepper, cumin, paprika, turmeric, and chipotle chili flakes, stirring well to coat the chayote with the spices.
- Cover and cook for 4 minutes, or until the chayote is tender and cooked through. Stir occasionally to keep it from sticking.
- Remove from heat, taste, and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Never had chayote before, but this looks amazing tempted to give it a try!