Christophine Recipes

CHAYOTE SQUASH SIDE DISH

Steps:

• Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
• Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

BAKED CHRISTOPHENE CHAYOTE

Steps:

• Preheat oven to 350 degrees F. Peel the squash, then cut them into small pieces and boil in the water, to which the salt has been added, until soft. Drain well, and puree with a fork. Add the onion, butter, and freshly ground pepper. Spray a baking dish. Pour the pureed squash into it, sprinkle with bread crumbs, and bake in the preheated oven for 15 minutes. Serve as a side dish.

SAUTEED CHAYOTE WITH GARLIC AND HERBS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

SAUTéED CHAYOTE SQUASH

Steps:

• Gather the ingredients.
• Slice the squash in half lengthwise and scoop out the seeds. 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, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper.
• Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.

ROASTED CHO CHO (CHAYOTE)

Steps:

• Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
• Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
• Prepare the dry rub by combining all of the herbs together in a separate bowl.
• Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
• Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
• Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
• Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.

CHRISTOPHINE

Steps:

• Cut the christophine in half lengthwise. Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife. Discard the soft white heart.
• If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick. If making acras, use all of the flesh.
• Mash the flesh with a fork. Drain, then squeeze dry between doubled paper towels.

BAKED CARIBBEAN STUFFED CHAYOTE

Steps:

• Cut the chayotes in half, remove the seed and place in pot of boiling water. Add salt and boil for 20-30 minutes.
• Drain the chayotes when they are cooked.
• Using a spoon, remove the insides and set aside.
• In a skillet/pan over medium-high heat, cook the sliced bacon or ham.
• Add the bell pepper, onion, garlic, pimento pepper, chayote, bread, oil. Mix everything together, being sure crumb together.
• Once everything crumbed together, mix in the salt, dried thyme and dried parsley.
• Cook for 5-7 minutes. Then set aside.
• Preheat the oven to 200°C/400°F.
• Place the chayote shells on a baking tray lined with parchment paper. Fill each chayote equally with the filling then top with the cheddar cheese.
• Bake for 30-40 minutes then let it cool before enjoying.

CREAMED CHRISTOPHENE (CARIBBEAN SQUASH)

Steps:

• Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
• Preheat oven to 350 degrees F.
• In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.
• Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.