Chayote Squash Recipe
This chayote squash recipe cooks unpeeled diced chayote with onion, garlic, warm spices, and chipotle flakes in one skillet. Covering the pan helps the chayote become tender while retaining a little firmness.
Ingredients
- 2 chayotes unpeeled
- 3 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 2 cloves garlic minced
- ½ teaspoon sea salt divided
- ¼ teaspoon white pepper
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ¼ teaspoon turmeric
- ½ teaspoon chipotle chili flakes
- 1 teaspoon chopped fresh parsley
Instructions
- Cut the 2 chayotes, unpeeled, in half lengthwise and remove the central seeds. Dice the chayote into even, bite-size pieces and set aside.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 yellow onion, finely diced, and ¼ teaspoon sea salt. Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent.
- Stir in 2 cloves garlic , minced, and cook for 1–2 minutes, until fragrant.
- Add the diced chayote and the remaining ¼ teaspoon sea salt. Stir until the pieces are evenly coated with the oil, then cover the skillet and cook for 8 minutes, stirring occasionally to prevent sticking.
- Add ¼ teaspoon white pepper, ½ teaspoon ground cumin , ½ teaspoon sweet paprika, ¼ teaspoon turmeric, and ½ teaspoon chipotle chili flakes. Stir until the spices evenly coat the chayote.
- Cover the skillet again and cook for 4 minutes, stirring once or twice. The chayote is ready when a fork enters easily, but the pieces still retain a little firmness.
- Remove the skillet from the heat and taste the sautéed chayote squash. Adjust the seasoning if necessary and finish with 1 teaspoon chopped fresh parsley.
Notes
- Leave the Skin On: I cook the chayote without peeling it, which keeps the preparation simple and allows the pieces to retain their shape.
- Choose Firm Chayote: I look for chayote without soft spots because firmer squash holds its texture better during cooking.
- Keep the Pieces Even: Cutting the chayote into similarly sized pieces helps everything become tender at approximately the same time.
- Use the Fork Test: For me, the best texture is tender with a little firmness rather than completely soft or mushy.
Nutrition
Calories: 244kcal | Carbohydrates: 13g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 597mg | Potassium: 295mg | Fiber: 4g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg
