Call it chayote, merliton, hup jeung gwa, or whatever you want, it’s my favorite squash these days.
Zucchini and yellow squash doesn’t do it for me. They’re squishy. They’re lackluster. As far as I’m concerned, zucchini belongs in quick breads and not on my plate as a side dish.
Ah, but chayote? It’s such a delicate flavor – just barely sweet. It tends to absorb the taste of whatever it’s being cooked with. The texture? It’s on the firm side of squashes. I had googled “chayote squash recipes” one day and was thoroughly put off. So many recipes demanded that my little chayote be covered up in herbs, sauce, or… eww, cheese. I felt like it was misunderstood.
Tonight, I decided to go simple. I cut up three chayote squashes, one sweet onion, and lightly covered them in olive oil and a pinch of salt before throwing them in an oven, heated to 400F, for about 35 minutes. (Word of advice – chayote has a bit of a thick skin, so I recommend peeling it. However, it produces a very slimy film when you do that. The film washes off your hands easily enough, but it’ll really dry out your skin. If you can, peel them with gloves on.)
The result? Well, I ate two-thirds of it in one sitting. I’m so full right now, that I have to take a break before I finish the rest of my dinner. Sometimes, I’m such a glutton. *blush* On the bright side, it’s a fairly healthy side dish. I find that chayote does well when roasted. After it’s done cooking, it’s still wonderfully moist and pairs so well with just onion.
I remembered to take photos. I can’t let Asano-mama receive all of the attention for her whale cake, can I?