Roasted Chayotes Recipes

BAKED CHAYOTE SQUASH

Steps:

• Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
• Preheat an oven to 375 degrees F (190 degrees C).
• Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
• Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

CHAYOTE SQUASH WITH TOMATO AND GREEN CHILES

Steps:

• Purée the roasted tomatoes and the garlic: In a blender, purée the tomatoes and garlic. Set aside.
• Serve: Sprinkle with grated cheese to serve.

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 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.

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).

GRILL ROASTED CHAYOTES

Steps:

• Heat grill to medium heat.
• Cook bacon until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings. Drain bacon on paper towels. Mix dressing and reserved bacon drippings until blended.
• Grill chayotes 20 min. or until tender, turning occasionally and brushing with half the dressing mixture for the last 5 min.
• Arrange chayotes on serving platter. Drizzle with remaining dressing mixture, cheese and cilantro. Top with bacon.

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.