Roasted Chayote Red Pepper Toss Recipes

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10 EASY CHAYOTE SQUASH RECIPE COLLECTION



10 Easy Chayote Squash Recipe Collection image

Add some unique flavor to your dinner with these easy chayote squash recipes. Its mild and almost apple-like finish will have you reaching for more.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Chayote Squash With Tomato and Green Chilies
Spicy Pan-Roasted Chayote Squash
Chinese Stir-Fried Chayote
Roasted Chayote Squash With Herbs
Chayote Squash With Dried Shrimp
Cilantro Lime Chayote Slaw
Chayote Squash and Pickled Onion Salad
Creamy Chayote Gratin
Chayote Chile Soup
Vietnamese Chayote Squash With Beef

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

ROASTED CHAYOTES



Roasted Chayotes image

Want to be daring and try something new? Give these a try. This was my first taste of Chayotes and I love them. They have a light fresh taste, a bit sweet and the texture somewhere between a squash and a pear. This includes directions to prepare them in advace.

Provided by cookiedog

Categories     Low Protein

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 3

6 lbs chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
  • Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
  • Cooks' note:
  • Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).

Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 16.1, Fiber 6, Sugar 6.4, Protein 3.3

CHAYOTE SQUASH WITH RED PEPPERS AND GINGER



Chayote Squash With Red Peppers and Ginger image

This is a combination of several recipes I found. Thought it turned out well, so here it is. Great easy side dish with a little kick of spice.

Provided by captgeo18

Categories     Side Dish     Vegetables     Squash

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
2 chayotes, chopped
½ teaspoon white sugar
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1 teaspoon chopped fresh ginger
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.

Nutrition Facts : Calories 54 calories, Carbohydrate 6.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 23.3 mg, Sugar 2.3 g

CHAYOTE SQUASH



Chayote Squash image

Provided by Amanda Hesser

Categories     easy, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

4 medium chayote squash, peeled, pitted, and cut into 1/2-inch dice
1/4 cup chicken broth, or more if necessary
3 tablespoons unsalted butter
1/4 cup minced white onion
2 tablespoons finely chopped Italian parsley
1/3 cup heavy cream
Salt and freshly ground white pepper

Steps:

  • Combine squash and broth in a medium saucepan. Cover, and place over medium-low heat. Simmer until squash is tender, about 12 minutes, adding more broth if pan becomes dry.
  • Meanwhile, melt butter in small skillet over low heat. Add onion, and saute until translucent. Remove from heat, and add parsley.
  • Add onion mixture and cream to cooked squash and its remaining liquid. Toss to mix. Season with salt and pepper to taste. Return to medium heat just until cream is bubbling and squash is reheated. Serve immediately.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED CHAYOTES WITH GARLIC



Roasted Chayotes with Garlic image

Provided by Lillian Chou

Categories     Garlic     Side     Roast     Thanksgiving     Vegetarian     Dinner     Family Reunion     Healthy     Vegan     Potluck     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

6 pounds chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
  • Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.

ROASTED CHAYOTE AND RED PEPPER SALAD WITH TANGERINE DRESSING



Roasted Chayote and Red Pepper Salad with Tangerine Dressing image

Categories     Salad     Citrus     Fruit     Leafy Green     Pepper     Appetizer     Roast     Low Fat     Bell Pepper     Winter     Tangerine     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

For dressing:
2 scallions, chopped
1 fresh serrano chile, seeded and finely chopped
5 tablespoons fresh tangerine juice
2 teaspoons olive oil
1 teaspoon Sherry vinegar
2 medium chayotes (1 pound total), peeled, halved lengthwise, and seeded
2 medium red bell peppers (3/4 pound), quartered
2 heads Bibb lettuce, torn into small pieces

Steps:

  • Preheat oven to 450°F.
  • Make dressing:
  • Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
  • Make salad:
  • Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan. Put bell pepper quarters, skin sides up, in other third of pan. Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes. Immediately add chayote to dressing and toss to coat.
  • Transfer hot bell peppers to a small bowl. Cover and let stand 10 minutes, then peel. Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl. Add lettuce and toss to coat.

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