Chayote Squash originally grew south of the border in Mexico and were a staple in the Aztec diet. It is somewhat pear shaped and features a thin skin and a large white seed/pit in the center. It is important to season it well when cooking since it doesn’t have a strong flavor of its own . This recipe incorporates fresh ginger, red pepper flakes and a good amount of garlic to add flavor to the otherwise bland squash. I like to cook the chayote to add variety to my menu — it’s easy to work with and can yield a very tasty end product when done correctly. The only change that I would make to this recipe would be to add the garlic to the squash during the last five minutes. It takes a full fifteen minutes for the chayote to become tender and the garlic cooks fairly quickly over medium heat. I also added an additional teaspoon of red pepper flakes to amp up the flavor profile of this dish.
CHAYOTE SQUASH WITH RED PEPPERS AND GINGER (Serves 4)
- 1 tablespoon butter
- 2 chayotes, chopped
- 1/2 teaspoon white sugar
- 4 cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon chopped fresh ginger
- salt and ground black pepper to taste
- 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.
~ from AllRecipes.com ~