OMG! A new Chayote recipe can be such an indulgence. Sautéed Chayote is the recipe I am sharing today. It is such a delicious side dish that I don’t mind making it with or without bacon or prosciutto. I love everything about this recipe.
The best is making it with a different type of oils such as coconut oil, grapeseed oil, or olive oil. Another best part about my recipe is that it requires very few other ingredients. Scallions, garlic, salt, and pepper are the other ingredients needed.
Oh! I forgot another ingredient. Butter! Yes, butter! I know, I know… you might be saying that is a bit too fatty. But, wait! Are you using cheap butter? I hope not. Buy good quality butter and please do come back to share your thoughts. Cooking with good quality butter is sooooo worth it.
Have you had a chance to read my post about How to incorporate Chayote in your diet? If you have not, take a few minutes and read it. I shared some useful information about Chayote.
Just to give you an idea, Chayote is also called chocho, mirlition and a few other names depending on the country or the Caribbean island. It is considered a fruit and not a vegetable. It is also part of the squash family because of its texture and taste.
Chayote can be cooked or eaten raw. My favorite way of eating is when I make my Chayote au Gratin. Cheese really does great wonders. This particular dish, Sautéed Chayote, can be served as a side dish accompanied with a meat dish or served alone. I sometime will make it as a snack. Only 20-25 minutes; it is worth the wait. It is definitely better than having a bag of potato chips.
I have to say that I prefer eating real and healthy foods as a snack instead of some of the pre-packaged foods that are full of stuff that may harm us. I am so glad Chayote is available almost everywhere. And with so many ways to consume it, there is no longer an issue to eat healthy.
- 2 chayote/christophine/chocho or mirliton
- 2 tablespoon unsalted butter
- 1 tablespoon oil olive oil, grapeseed oil or coconut oil
- 2 scallions finely chopped
- 1 garlic clove minced
- Bacon or prosciutto optional
- Salt and pepper to taste
- Chives or parsley to decorate
- Lemon zest optional
- Peel the skin of both chayote, cut in half and remove the soft seed. Cut in small cubes and set aside. Under medium heat on a stove, heat a skillet and melt butter with oil. Add chayote cubes, scallions, garlic, salt and pepper, bacon or prosciutto if using. Cook while stirring occasionally for 20 – 25 minutes. Remove and sprinkle, chives or parsley or lemon zest if preferred.
- Serve hot with a meat dish or by itself.