Roasted Chayote With Bacon Recipes

ROASTED CHAYOTE OR ROASTED MIRLITON

Steps:

• Preheat the oven at 375 degrees and line a large roasting pan with parchment paper.
• Wash chayote and thoroughly dry. Using a knife cut each chayote in half, remove the seed of each chayote and disregard. Cut the chayote halves in thin slices and put them in a large mixing bowl with the shallot or onion. Season with salt and pepper.
• In a small bowl, mix the oil with the dry seasoning. Depending on the size of the chayotes you will need to adjust the oil measurement. Pour oil mixture on chayote halves and make sure all slices are well coated. Do not oversaturate slices because they will be soggy.
• Carefully place the chayote halves onto the lined baking pan. Do not overcrowd the pan and leave enough space for proper roasting. If necessary use 2 pans.
• Roast for 40 minutes or until crisp and golden and be sure to turn over half way through. Remove from oven and serve immediately.
• Serve with your preferred main course.

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 CHAYOTE WITH BACON

Steps:

• Heat oven to 400ºF.
• Toss chayotes with dressing; spread onto 2 foil-covered rimmed baking sheets.
• Bake 40 min. or until crisp-tender, stirring occasionally.
• Serve topped with bacon and parsley.

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.

ROASTED CHAYOTES

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).

CREAMED CHAYOTE WITH CHIVES

Steps:

• Cut each chayote lengthwise into 1/2-inch wedges and discard seed if necessary. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chayotes, stirring occasionally, until crisp-tender, about 5 minutes. Add cream and simmer until chayotes are tender and cream is slightly thickened, about 3 minutes. Add chives and season with salt.

ROASTED CHAYOTES WITH GARLIC

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.