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2024-06-18

What’s Chayote? Everything you need to know about this sweet, green squash.

Chayote (rhymes with “coyote”) is a type of squash with the taste and texture of summer squash and the harvest season (late summer to early fall) and extended storage of winter squash . Native to Central America, chayote was a staple food for the Aztecs when European explorers encountered it. Its cultivation spread throughout the Caribbean and into the American South, then onto India and Asia. It is inexpensive and delicious. I used it like a potato, cut it into strips, added olive, salt, pepper, garlic powder, cornstarch and nutritional yeast and put it in the air fryer for about 45 minutes. The take awhile to crisp up because they have a lot of water in them. We eat them as French fries – they are WAY healthier than potatoes.
How do you use it?
Sautéed or stir-fried: Prep chayote the way you would zucchini or summer squash, and use in stir-fries or sautés
In soups and stews: Use diced chayote in place of (or in addition to) potatoes in chunky soups and stews
Stuffed: Boil whole chayote until tender, then halve and stuff it the way you would bell peppers or eggplant.
In salads, side dishes, or casseroles: Steam or boil peeled and diced/sliced chayote. Add pieces to salads, side dishes, gratins, and casseroles the same way you would potatoes.
Roasted or grilled: Cut peeled and seeded chayote into thick slices or chunks; then roast in the oven at 400˚F for 20 minutes or until browned and crispy. You can also grill chayote slices and chunks the way you would zucchini or yellow squash. Roasting and grilling gives chayote a smoky flavor and crisp exterior.
In slaws: Grate raw peeled chayote and add it to slaws
In grain bowls: Slice, dice, or grate raw peeled chayote for a crunchy addition to bowls
Pickle it: Slice raw peeled chayote into matchsticks and quick-pickle it
Salsas: Chop raw peeled chayote into ¼-inch cubes to add a refreshing element to salsas