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Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas. I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy. Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!
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- 1 chayote
- 1 golden potato
- 2 shallots
- 1 clove of garlic
- 1 tbsp fresh mint, coarsely minced
- 4 tbsp extra virgin olive oil
- ½ tsp black pepper
- to taste table salt
FIRST STEPS
Rinsechayote and potatoes, cut them in half, then reduce into thin slices. Peel and slice the shallots as well. Peel and crush the cloves of garlic.
SAUTEED CHAYOTE SQUASH AND POTATOES
Pour the olive oil into a large frying pan, and place over high heat. When the oil is very hot, but not smoky, pour into the pan potato, chayote, garlic, and shallots. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy. Add salt as needed, and complete with black pepper and fresh mint. Serve immediately.
TAKE A LOOK AT THIS
BRUSSELS SPROUTS CASSEROLE with potatoes and bacon
PRINTABLE VERSION
Yield: 4
SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint
Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas.
I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy.
Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
- 1 chayote
- 1 golden potato
- 2 shallots
- 1 clove of garlic
- 1 tbsp fresh mint, coarsely minced
- 6 tbsp extra virgin olive oil
- ½ tsp black pepper
- to taste table salt
Instructions
FIRST STEPS
- First, wash and dry the chayotes and potatoes, cut them in half, then slice into thin slices.
- Peel and slice the shallots as well. Peel and crush the cloves of garlic.
SAUTEED CHAYOTE SQUASH AND POTATOES
- Now, pour the olive oil into a large frying pan, and place over high heat.
- When the oil is very hot, but not smoky, pour into the pan potato, chayote, garlic, and shallots. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy.
- Finally, add salt as needed, and complete with black pepper and fresh mint.
- Serve immediately.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 248Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 155mgCarbohydrates 16gFiber 3gSugar 3gProtein 2g
The writers and publishers of this blog are not nutritionists or registered dietitians.All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators.You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter.Under no circ*mstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
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Reader Interactions
Comments
JADE N Reynolds saysWow, you are truly a versatile and diverse chef thank you so much for offering all these amazing recipes to the world.
-Jade Nikhol
Reply
- Filippo Trapella says
Thank you Jade!
Reply
- Meghan says
I got a Mother's Day basket of veggies that included a chayote, which I'd never cooked before. Just tried this recipe but substituted a little sage and rosemary bc I didn't have mint in the garden. It was absolutely delicious and even my three year old(who's going through a very picky phase) loved it! Thanks so much for the recipe. We'll definitely be making it again 🙂
Reply
- Filippo Trapella says
That's amazing Meghan,
Knowing that your kid enjoyed something I created means a lot for me! I hope You'll find in my blog something else to cook for your family 🙂Reply
- Paula says
Tried this, less the mint, and it was delicious!!! Crave it now. Even my youngest grandson was eager to try it and loved it too. Thank You! Thank You! Thank You!
Reply
- Filippo Trapella says
Thank you too for your comment Paula!
Reply
- Abby says
I unfortunately was out of mint, so I substituted with cilantro. It was amazing! My kids all loved it too! I am very excited to try it with mint, and as it seems very versatile, with other flavors as well.
Reply
- Filippo Trapella says
Hi Abby,
you've got a great idea, personally I think oregano could work great as well!
P.S.
When the people tell me that their kids liked my recipes, I'm double happy 🙂Reply
- Dorothy Adams says
I made this and it was a hit with my husband and I. I used avocado oil instead of olive oil as it can withstand the heat better than olive oil.
Reply
- Filippo Trapella says
Thanks for commenting Dorothy,
I've never prepared this recipe with avocado oil, but I will give a try soon 🙂
Happy cooking
F.
Reply
- Teresa says
I have yet to try chayote but I just bought some of these from my local Mexican market. I struck up a conversation with the produce guy and we started sharing recipes. He told me that he puts chayote in all of his soups and that grilled chayote is a big family favorite for them. Can't wait to try this recipe!
Reply
- Filippo Trapella says
Thanks for your comment Teresa!
Grilled Chayote seems amazing 🙂
Let me know if you'll like my recipe.
Happy cooking
F.
Reply
- Roberta says
Just made the recipe not have mint used curry and blend Singapore seasonings from Penxrys yummy we loved it!
Reply
- Filippo Trapella says
I'm happy you liked it Roberta 🙂
Happy cooking!
F.
Reply
- Stevan Eckhart says
Looks great
Reply
- Filippo Trapella says
Thanks Stevan!
Happy cooking 🙂
F.
Reply
- amanda says
Was at the super market and noticed chayote fruit for the first time so I googled it and recipes, this was the first very simple very appealing recipe. Needless to say we love it and will be adding this to our grocery list and tin foil packets for camping and cooking on the grill. I love the crispy texture it maintains even when cooked 🙂
Reply
- Filippo Trapella says
Nice story Amanda, I'm happy you liked it!
Happy cooking, and enjoy your camping 🙂
F.
Reply
- Teresa says
Yummy picture, can't wait to try it!
Reply
- Filippo Trapella says
Thank you Teresa!
Happy cooking 🙂
F.Reply
- Christy McLeod says
I made this tonight! I added mushrooms and it was yummy! I think I made add some Vidalia onion and some heat next time. First time to try chayote!
Reply
- Filippo Trapella says
Nice Christy, that seems a tasty variation!
Happy cooking 🙂
F.
Reply
- Nicole Pratt says
I saw chayote in my local supermarket and have been itching to try it. I loved the look of the finished product on your site so I tried your recipe as is, no changes. It was delicious! I almost ate the whole thing myself. I will definitely be making this again!
Reply
- Filippo Trapella says
Nice Nicole,
I'm happy you like it!Happy cooking 🙂
F.
Reply
- Rashmi says
I didn't think I would like Chayote without fresh coconut. But this recipe was very lovely. It blew my mind with it's simplicity and taste!!
Reply
- Filippo Trapella says
Thank you Rashmi!
Happy cooking 🙂
F.
Reply
- Cris says
I'm from the Philippines, I'm looking for other chayote recipes and then found this. Also, I've been looking for other vegetable dishes that are easy to cook. I'm going to try this, thank you!
- Filippo Trapella says
Thanks for your comment Cris!
Happy cooking 🙂
F.
Reply
- Beth Erwin says
I have heard that the chayote skin is inedible. Did you peel the skin first?
Reply
- Filippo Trapella says
Hi Beth,
I prefer to prepare this recipe with unpeeled chayotes: their skin gives more taste, and once properly cooked, I never heard the chayote skin is not edible.Happy cooking!
F.
Reply
- Jen R says
This recipe is amazing.
All my kids (all 7 of them ranging from 2-15) ate this up!!
I had fresh rosemary on hand and I used that in place of mint and it was superb!!!Reply
- Jen R says
Forgot to give it a 5 star rating for its ease to prepare and its interchangeability with other ingredients such as green onions, and any herb you have on hand.
Reply
- Filippo Trapella says
Thanks for your words Jen: rosemary is an interesting variation!
Happy cooking 🙂
F.
Reply
- Sharon says
I was given several Chayote but didn't know how to prepare them. Thanks for all the different ways to cook them.
Reply
- Filippo Trapella says
Thanks for your comment Sharon 🙂
Happy cooking!
F.Reply
- Jacqueline says
Hi Sharon,
Our family is vegan so it can be challenging to find recipes everyone will like. I’ve got chayote growing in my yard, thanks to my neighbor. Your recipes all look pleasing.Reply
- Filippo Trapella says
Thanks Sharon,
I'm glad you found my recipe useful. Let me know if you'll like it!Happy cooking 🙂
F.Reply
- Emmy Loop says
When I Googled chayote recipes & saw "Elise Bauer", it was a no-brainer. Born and raised in southeast Louisiana, U.S., my maternal grandfather died when I was 5 and my grandmother was mentally disabled. My maternal aunt's paternal in-laws were often present in my early childhood. Her mother-in-law used chayotes along side sweet potatoes in dessert pies! (Locally they're sold as mirliton, pronounced "mill-leh-tawnh"). My aunt's father-in-law was an avid gardener, so we had many fresh vegetables.
I wasn't sure if I would like this recipe, but I made it because it was adventurous! The most impressive and unexpected feature is the contrast in flavors and textures between the chayote and potatoes. Thanks for another awesome creation Elise!Reply
- Filippo Trapella says
Actually I'm not Elise Bauer, but thanks so much! 🙂
Reply
- Sal says
I was given a chayote by a friend but in the process of looking for recipes we went on vacation....When we return yesterday the chayote had sprouted so now I think I'll try to grow it...at least start it inside. I live in San Antonio, Texas area so not sure this is the best time of year to put it outside. Anyway now I will have to go to the market and get another to cook your recipe. Can't wait to taste them. Looking forward to raising a few too! Have you tried to grow them?
Reply
- Filippo Trapella says
Hi Sal,
No, I never tried to grow chayote, so let me know if you do that 🙂
Happy cooking!
F.Reply
- Lynn M Hines says
Always wondered what that thing was in the produce area now I will try it
Reply
- Filippo Trapella says
Nice! Let me know, Lynn
Happy cooking 🙂
F.Reply
- martin says
delicious
Reply
- Filippo Trapella says
Thank you Martin!
Happy cooking 🙂
F.
Reply
- Gaby says
Delicious , but I didn’t use mint , I put some basil instead, the taste was perfect.
Reply
- Filippo Trapella says
Nice!
Surely with basil is a tasty variation,
happy cooking Gabi!
F.Reply
- Catherine Vu says
We have a chayote plant growing in our back yard and it has an abundance of fruit on it so I am looking at different ways of cooking with it . Your recipe looks yummy , I was told that you needed to soak the chayote before you eat it as it is sticky near the skin if you peel it. Can you tell me if you have ever heard this before and whether it can also be eaten raw . Thanks
Reply
- Filippo Trapella says
Hi Catherine,
In this preparation you don't need to previously soak the chayote. Sauteeing the vegetables on high temperature, they will be with a nice crust and no trace of stickiness.
I read the same about raw Chayotes but I never tried.Happy cooking 🙂
F.Reply
- Esther says
Yummiieeeee!!!!!
Reply
- Filippo Trapella says
Thank you Esther!
Happy cooking 🙂
F.Reply
- Patti says
I’ve eaten chayotes all my life, a staple in Honduras basically , but first time trying them this way, LOVE it. Thanks a lot for the recipe
Reply
- Filippo Trapella says
Thank you Patti!
Happy cooking 🙂
F.Reply
- Ella Hernandez says
Thank you
Reply
- Filippo Trapella says
You are welcome 🙂
Happy cooking!
F.Reply
- Jocelyn Holliday says
Thanks for the recipe! I always eat chayote raw. Can't wait to try your recipe!
Reply
- Filippo Trapella says
thank you Jocelyn, let me know!
Happy cooking 🙂
F.Reply
- Loretta says
Delicious
Reply
- Filippo Trapella says
Thank you Loretta!
Happy cooking 🙂
F.
Reply
- Elvia says
I love Italian food
Reply
- Patrizia says
Great taste!
Reply
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