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Shinin' Times at The Fort
by Holly Arnold Kinney

This ancient squash was first cultivated in Mexico, where it was a great favorite of the Aztecs and Mayans, but now is grown pretty much in most warm regions stretching across our hemisphere. It's even found its way to Europe, where it rates as an exotic vegetable. The French and French Caribbeans called it christophene. Some people call it a vegetable pear because of its size and shape. When chayote is cooked correctly, it has an appealing texture—similar to water chestnuts—and deep, starchy flavor. We cook it simply and it's one of our most popular vegetable dishes. When you buy chayote, refrigerate it and cook it soon after purchase. It's not quite as sturdy as some other squashes.
serves 4 to 6


    • 2 chayote squash
    • 3 tablespoons unsalted butter
    • 2/3 cup thinly sliced scallions
    • 2 roasted red peppers, cut into small dice
    • 2 tablespoons minced fresh cilantro
    • Salt and freshly ground pepper, to taste


Cut the chayotes in half lengthwise. Slice the halves lengthwise into 1/4-inch-thick slices. Cut the slices lengthwise into thin strips.

Place a large skillet or saute pan over medium-high heat and add the butter.
When the butter melts and the foam begins to subside, add the scallions, roasted peppers, chayote, and cilantro.

Saute about 2 minutes until the squash is tender-crisp.

Season with salt and pepper and serve.



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