top of page

Sautéed Chayote Squash

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.

66 views0 comments

Recent Posts

See All


bottom of page