Sautéed Chayote Squash
- 4 chayote squash (about 2 to 2 1/2 pounds)
- 3 tablespoons butter
- 4 shallots (thinly sliced, about 3/4 cup)
- 4 cloves garlic (minced, about 1 heaping tablespoon)
- Kosher salt (to taste)
- Black pepper (freshly ground, to taste)
- Optional garnish: chopped chives, parsley, or grated Parmesan cheese
- Optional additions: For additional color and flavor, sauté about 1/4 to 1/2 cup of red bell pepper along with the squash, and lends well to ham or bacon
- Gather the ingredients
- Peel the squash and slice in half lengthwise. Scoop out the seed. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash.
- Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.
- Add the sliced chayote squash to the skillet and continue to cook for about 3 to 5 minutes, or until crisp-tender.
- Serve chayote squash with a garnish of fresh herbs or Parmesan cheese.