Ever find yourself staring at that pale green, pear-shaped chayote in the produce aisle, wondering what on earth to do with it? You’re not alone! This versatile squash is a secret weapon for quick, healthy, and incredibly flavorful meals. From crisp salads to cozy soups, we’ve gathered 18 delicious ways to transform this humble veggie into your new kitchen favorite. Let’s dive in and get cooking!
Spicy Stir-Fried Chayote with Garlic and Chili
Perhaps it’s the quiet simplicity of this dish that draws me back to it time and again, the way the sharp scent of garlic and chili fills the kitchen, promising something both comforting and vibrant. There’s a gentle rhythm to preparing it, a quiet focus that feels like a small meditation amid a busy day, transforming humble chayote into something wonderfully spirited.
Ingredients
- 2 medium chayote squash
- 3 cloves garlic
- 2 fresh red chili peppers
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Instructions
- Wash 2 medium chayote squash thoroughly under cool running water.
- Cut each chayote in half lengthwise and remove the soft seed core using a small knife or spoon.
- Slice the chayote halves into uniform 1/4-inch thick half-moons for even cooking.
- Mince 3 cloves garlic finely to release maximum flavor.
- Slice 2 fresh red chili peppers into thin rounds, keeping the seeds for extra heat if desired.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the minced garlic and sliced chilies to the hot oil and stir-fry for exactly 30 seconds until fragrant but not browned.
- Add the sliced chayote to the skillet and spread in an even layer.
- Stir-fry continuously for 4-5 minutes until the chayote pieces become slightly translucent at the edges.
- Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the chayote while stirring.
- Pour 1 tablespoon soy sauce around the edges of the skillet to caramelize slightly.
- Add 1 teaspoon rice vinegar and toss everything together thoroughly.
- Continue cooking for another 2-3 minutes until the chayote is tender-crisp when pierced with a fork.
- Remove from heat immediately to prevent overcooking.
Gently crisp yet yielding, the chayote carries the garlic’s warmth and the chili’s bright sting in each bite. I love serving it alongside steamed jasmine rice, where the grains soak up the savory sauce, or folding it into warm tortillas with a sprinkle of fresh cilantro for a quick, satisfying wrap.
Chayote and Shrimp Salad with Lime Dressing
Holding this crisp chayote in my hands, I’m reminded how the simplest ingredients can transform into something extraordinary when given patience and care. There’s something quietly beautiful about how its pale green flesh absorbs the bright lime dressing, creating a salad that feels both refreshing and deeply satisfying on a quiet afternoon. This combination of tender shrimp and crunchy vegetable feels like a gentle conversation between textures and flavors.
Ingredients
– 2 medium chayotes
– 1 pound medium raw shrimp, peeled and deveined
– 3 tablespoons fresh lime juice
– 2 tablespoons olive oil
– 1 teaspoon honey
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 tablespoons chopped fresh cilantro
Instructions
1. Cut each chayote in half lengthwise and remove the soft seed from the center using a small spoon.
2. Bring a medium pot of water to a rolling boil over high heat.
3. Carefully place chayote halves into the boiling water and cook for 8 minutes until tender but still slightly crisp.
4. While chayote cooks, prepare an ice bath by filling a large bowl with cold water and ice cubes.
5. Transfer cooked chayote immediately to the ice bath using tongs and let cool for 3 minutes to stop the cooking process.
6. Pat chayote dry with paper towels and cut into 1/4-inch thick slices.
7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
8. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes until bottoms turn pink.
9. Flip each shrimp using kitchen tongs and cook for another 2 minutes until completely opaque.
10. Transfer cooked shrimp to a clean plate and let cool for 5 minutes.
11. Whisk together remaining 1 tablespoon olive oil, lime juice, honey, salt, and black pepper in a small bowl until fully emulsified.
12. Combine sliced chayote, cooled shrimp, and chopped cilantro in a large mixing bowl.
13. Pour the lime dressing over the salad mixture and toss gently until all ingredients are evenly coated.
Something magical happens when the cool crispness of the chayote meets the tender shrimp, each bite offering a different texture experience. The lime dressing doesn’t just coat the ingredients—it seems to awaken their natural sweetness while the cilantro adds little bursts of freshness. I love serving this in shallow bowls with some crusty bread to catch every last drop of the vibrant dressing.
Roasted Chayote with Parmesan and Herbs
Under the soft glow of the afternoon light, I find myself drawn to simple vegetables that carry quiet stories. Unassuming chayote, with its pale green skin and subtle curves, becomes something entirely new when roasted with patience and care. Using just a few humble ingredients transforms it into a dish that feels both comforting and elegant.
Ingredients
– 2 medium chayote squash
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash the chayote thoroughly under cool running water to remove any residue.
3. Cut each chayote in half lengthwise using a sharp chef’s knife.
4. Use a small spoon to carefully scoop out and discard the soft seed from the center of each chayote half.
5. Slice the chayote halves into 1/4-inch thick half-moons for even roasting.
6. Place the chayote slices in a medium mixing bowl and drizzle with olive oil.
7. Toss the chayote slices gently with your hands until each piece is lightly coated with oil.
8. Sprinkle the garlic powder, dried thyme, black pepper, and salt over the oiled chayote slices.
9. Toss again to ensure the spices are evenly distributed across all surfaces.
10. Arrange the seasoned chayote slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
11. Roast in the preheated oven for 20 minutes until the edges begin to turn golden brown.
12. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the chayote slices.
13. Return the baking sheet to the oven and roast for another 5-7 minutes until the cheese is melted and lightly browned.
14. Use a thin spatula to transfer the roasted chayote to a serving plate immediately after removing from the oven.
A delicate crispness forms along the edges while the centers remain tender, creating a beautiful textural contrast. The Parmesan melts into golden pockets that carry the earthy thyme and subtle garlic through each bite. For a lovely presentation, arrange the slices overlapping on a wooden board and garnish with fresh thyme sprigs before serving warm.
Chayote and Chicken Stir-Fry with Soy Sauce
A quiet afternoon finds me returning to this simple stir-fry, the gentle sizzle of the pan a familiar comfort that slows the rush of hours into something more manageable, more nourishing. It’s a dish that asks for little but gives back warmth and subtle sweetness, a humble combination of chayote and chicken brought together with soy sauce.
Ingredients
– 1 lb boneless, skinless chicken breast
– 2 medium chayotes
– 2 tbsp vegetable oil
– 3 cloves garlic
– 1/4 cup soy sauce
– 1 tbsp cornstarch
– 1/2 cup water
– 1/2 tsp black pepper
Instructions
1. Cut 1 lb boneless, skinless chicken breast into 1-inch cubes.
2. Peel 2 medium chayotes, slice them in half lengthwise, and remove the soft seed from the center.
3. Cut the chayote halves into 1/4-inch thick slices.
4. Mince 3 cloves garlic finely.
5. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the chicken cubes to the hot oil and cook for 5-7 minutes, stirring occasionally, until the exterior is lightly browned.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Add the sliced chayote to the skillet and stir to combine.
9. In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp cornstarch, 1/2 cup water, and 1/2 tsp black pepper until smooth.
10. Pour the sauce mixture over the chicken and chayote in the skillet.
11. Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened and coats the ingredients evenly.
12. Remove from heat when the chayote slices are tender but still slightly crisp and the chicken reaches an internal temperature of 165°F. Now the kitchen fills with the savory scent of soy and garlic, the chayote’s delicate crunch giving way to the tender chicken in each bite. Nestle it over steamed jasmine rice to catch every drop of the glossy sauce, or tuck it into warm tortillas for a quick, satisfying wrap—either way, its quiet balance feels just right for an unhurried evening.
Chayote Slaw with Carrots and Cilantro
Often I find myself reaching for vegetables that feel like old friends, their familiar shapes and textures comforting in my hands. Opening the crisp chayote today felt like unfolding a quiet secret, its pale green flesh promising something delicate and new. Only when combined with the bright orange carrots and fresh cilantro did this simple slaw begin to feel complete, a gentle meditation in texture and flavor.
Ingredients
– 2 medium chayotes
– 2 large carrots
– 1/2 cup fresh cilantro leaves
– 3 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon honey
– 1/4 teaspoon salt
Instructions
1. Rinse 2 medium chayotes under cool running water to remove any residue.
2. Cut each chayote in half lengthwise using a sharp chef’s knife.
3. Remove the soft seed from each chayote half with a small spoon.
4. Use a vegetable peeler to remove the thin skin from all chayote halves.
5. Grate the peeled chayotes using the large holes of a box grater placed over a medium bowl.
6. Peel 2 large carrots with the vegetable peeler until the orange flesh is fully exposed.
7. Grate the peeled carrots using the same box grater holes directly into the bowl with chayote.
8. Finely chop 1/2 cup fresh cilantro leaves, discarding the thick stems first.
9. Add the chopped cilantro to the grated vegetables in the bowl.
10. In a small separate bowl, whisk together 3 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey, and 1/4 teaspoon salt until fully combined.
11. Pour the dressing over the vegetable mixture in the medium bowl.
12. Use tongs to gently toss all ingredients until evenly coated with dressing.
13. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
14. Remove the slaw from refrigerator and give it one final gentle toss before serving.
Something about the way the crisp chayote holds its shape against the softer carrot shreds creates a lovely textural dance in every bite. The cilantro whispers through each mouthful while the lime dressing brightens everything without overwhelming the delicate vegetables. Serving this slaw alongside grilled fish or tucked into fish tacos allows its refreshing qualities to truly shine.
Pickled Chayote with Jalapeños and Onions
Under the soft glow of the kitchen light, I find myself drawn to preserving the crisp, pale green chayote that arrived in my CSA box this week, wanting to capture its subtle sweetness before the season slips away. There’s something quietly satisfying about transforming simple vegetables into something that will brighten future meals, a small act of patience that rewards you weeks later. Today, I’m letting the gentle heat of jalapeños and the sharpness of red onion mingle with the chayote in a brine, creating a pickle that feels both familiar and new.
Ingredients
– 2 medium chayotes
– 1/2 medium red onion
– 2 jalapeños
– 1 cup white vinegar
– 1 cup water
– 1/4 cup granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon whole black peppercorns
– 1/2 teaspoon mustard seeds
Instructions
1. Wash 2 medium chayotes thoroughly under cool running water.
2. Cut each chayote in half lengthwise using a sharp chef’s knife.
3. Remove the soft seed from the center of each chayote half with a small spoon.
4. Slice the chayote halves into 1/4-inch thick half-moons.
5. Slice 1/2 medium red onion into thin 1/8-inch strips.
6. Slice 2 jalapeños into 1/8-inch thick rounds, keeping the seeds for extra heat if desired.
7. Combine 1 cup white vinegar, 1 cup water, 1/4 cup granulated sugar, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, and 1/2 teaspoon mustard seeds in a medium saucepan.
8. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt fully dissolve.
9. Reduce heat to low and simmer the brine for 2 minutes to allow the spices to infuse.
10. Place the sliced chayote, red onion, and jalapeños in a heatproof 1-quart glass jar.
11. Carefully pour the hot brine over the vegetables, ensuring they are completely submerged.
12. Let the jar cool to room temperature on the counter for about 1 hour.
13. Secure the lid tightly and refrigerate for at least 24 hours before serving.
During those first few days, the chayote maintains a delightful crunch while absorbing the peppery brine, creating a texture that’s both firm and yielding. The jalapeños lend a slow-building warmth that complements rather than overwhelms, making these pickles perfect for topping fish tacos or chopping into chicken salad for an unexpected twist.
Chayote and Black Bean Tacos
Sometimes the simplest meals emerge from quiet afternoons, when the light slants through the kitchen window and the world outside feels distant. This recipe for chayote and black bean tacos came to me on such a day, a gentle assembly of textures and earthy flavors that requires little more than patience and attention. Letting each ingredient speak for itself creates a meal that feels both nourishing and deeply comforting.
Ingredients
– 2 medium chayote squash
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1 (15-ounce) can black beans, rinsed and drained
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 tablespoon fresh lime juice
– 8 small corn tortillas
– 1/2 cup crumbled cotija cheese
– 1/4 cup Mexican crema
Instructions
1. Preheat a large skillet over medium heat for 3 minutes until evenly warm.
2. Cut each chayote squash in half lengthwise and remove the soft seed from the center using a paring knife.
3. Dice the chayote into 1/2-inch cubes, keeping the pieces uniform for even cooking.
4. Add 1 tablespoon olive oil to the preheated skillet, swirling to coat the surface.
5. Sauté the diced chayote for 8-10 minutes, stirring occasionally, until the edges turn translucent and golden.
6. Sprinkle 1/2 teaspoon ground cumin and 1/4 teaspoon smoked paprika over the chayote, stirring to coat evenly and toast the spices for 30 seconds.
7. Add the rinsed black beans to the skillet, gently folding them into the chayote mixture.
8. Cook the bean and chayote mixture for 4-5 minutes until the beans are heated through and slightly crisped at the edges.
9. Warm the corn tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable and lightly toasted.
10. Combine 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 tablespoon lime juice in a small bowl, letting the acid slightly soften the onion.
11. Spoon the chayote and black bean mixture evenly among the warmed tortillas.
12. Top each taco with the onion-cilantro mixture, then sprinkle with crumbled cotija cheese.
13. Drizzle Mexican crema in zigzag patterns over the assembled tacos.
Lightly crisp chayote gives way to creamy beans beneath the cool drizzle of crema, while the sharp cotija cheese balances the earthy spices. These tacos feel particularly complete when served with extra lime wedges for squeezing, the bright acidity cutting through the richness. Consider stacking them on a wooden board for casual serving, letting everyone build their perfect bite.
Chayote and Coconut Curry
Cradling a warm bowl of chayote and coconut curry feels like holding autumn itself—the steam rising carries whispers of spice and comfort, a gentle reminder that some of the coziest meals begin with the humblest of vegetables, simmered slowly until they melt into something truly soul-nourishing.
Ingredients
– 2 tablespoons coconut oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 teaspoons curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 2 medium chayotes, peeled and cubed
– 1 (13.5-ounce) can coconut milk
– 1 cup vegetable broth
– 1 teaspoon salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons of coconut oil in a large pot over medium heat until it shimmers.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until the edges turn golden brown.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 2 teaspoons curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting for 30 seconds to deepen their flavors.
5. Add 2 cubed chayotes and toss to coat evenly with the spiced oil.
6. Pour in 1 can of coconut milk and 1 cup of vegetable broth, scraping the bottom of the pot to lift any browned bits.
7. Stir in 1 teaspoon of salt until dissolved.
8. Bring the curry to a gentle boil, then reduce the heat to low and cover the pot.
9. Simmer for 20–25 minutes, until the chayote is tender enough to pierce easily with a fork.
10. Stir in 1/4 cup chopped cilantro just before serving.
Ladle this curry over steamed jasmine rice, and notice how the chayote’s crisp-tender bite softens into the creamy coconut broth, each spoonful layered with earthy turmeric and a subtle heat that lingers warmly—it’s a dish that invites you to slow down, to savor the quiet harmony of flavors as evening settles in.
Grilled Chayote with Lemon Butter Sauce
Falling into the rhythm of autumn afternoons, I find myself drawn to simple vegetables that transform with just a little attention. Grilled chayote becomes something entirely new when kissed by fire and dressed in bright lemon butter, a quiet revelation worth sharing.
Ingredients
– 2 medium chayote
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 3 tablespoons unsalted butter
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Slice each chayote in half lengthwise and remove the soft seed from the center using a spoon.
3. Brush all cut surfaces of the chayote with olive oil, ensuring even coverage.
4. Season the oiled chayote halves evenly with salt and black pepper.
5. Place chayote halves cut-side down on the preheated grill grates.
6. Grill for 6-8 minutes until deep grill marks form and the flesh becomes slightly translucent around the edges.
7. Flip chayote halves using tongs and grill skin-side down for another 5-7 minutes until tender when pierced with a fork.
8. While chayote grills, melt butter in a small saucepan over low heat.
9. Whisk lemon juice and lemon zest into the melted butter until fully incorporated.
10. Remove butter sauce from heat and stir in chopped parsley.
11. Transfer grilled chayote to a serving platter and drizzle immediately with the warm lemon butter sauce.
12. Serve while hot. Remarkably, the chayote maintains a crisp-tender bite that contrasts beautifully with the rich, citrus-kissed sauce. The subtle sweetness of the grilled vegetable pairs wonderfully with the bright acidity, making it perfect alongside simply roasted chicken or flaky white fish for a complete meal.
Chayote and Mushroom Risotto
Wandering through the farmers market this morning, I found myself drawn to the pale green chayotes, their gentle curves and smooth skin whispering of quiet autumn meals. There’s something deeply comforting about transforming these humble ingredients into a creamy risotto, the rhythmic stirring becoming a kind of meditation as the afternoon light fades. This chayote and mushroom version feels like wrapping yourself in a warm blanket, each spoonful a gentle embrace of earthy flavors and soft textures.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 chayote squash
– 8 ounces cremini mushrooms
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups vegetable broth
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon salt
– ½ teaspoon black pepper
Instructions
1. Pour vegetable broth into a medium saucepan and heat over medium heat until it reaches 180°F, then reduce heat to low to maintain temperature.
2. Heat olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
3. Dice yellow onion into ¼-inch pieces and add to the hot oil, stirring frequently until translucent, about 5 minutes.
4. Mince garlic cloves and add to the onions, cooking until fragrant, about 30 seconds.
5. Peel chayote squash, remove the soft seed, and cut into ½-inch cubes.
6. Slice cremini mushrooms into ¼-inch thick pieces.
7. Add chayote and mushrooms to the pot, cooking until mushrooms release their liquid and chayote begins to soften, about 6 minutes.
8. Add Arborio rice to the pot, stirring constantly until grains become slightly translucent at the edges, about 2 minutes.
9. Pour in white wine and cook while stirring until the liquid is fully absorbed, about 3 minutes.
10. Add ½ cup of warm broth to the rice mixture, stirring continuously until completely absorbed before adding the next ½ cup.
11. Continue adding broth in ½-cup increments, stirring constantly and waiting for each addition to be absorbed before adding the next.
12. Test rice texture after 18 minutes – it should be tender but still slightly firm at the center.
13. Remove pot from heat and stir in Parmesan cheese until melted and incorporated.
14. Add butter, salt, and black pepper, stirring gently to combine.
15. Let risotto rest for 2 minutes before serving to allow flavors to meld.
But what truly makes this risotto special is the way the chayote maintains a delicate crunch against the creamy rice, while the mushrooms provide deep, earthy notes that linger on the palate. Serve it in shallow bowls with an extra sprinkle of Parmesan and perhaps some toasted pumpkin seeds for contrasting texture, letting each bite tell the story of this quiet autumn evening.
Chayote and Avocado Salsa
Wandering through the market this morning, I found myself drawn to the pale green chayotes, their gentle curves reminding me how simple ingredients can transform ordinary moments. There’s something quietly magical about how these humble vegetables, combined with creamy avocado, create a salsa that feels both fresh and comforting. Let’s move slowly through this recipe together, allowing each step to become its own small meditation.
Ingredients
– 2 medium chayotes
– 1 large ripe avocado
– 1/4 cup finely chopped red onion
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Fill a medium saucepan with water and bring it to a rolling boil over high heat.
2. Carefully place both chayotes into the boiling water using tongs.
3. Reduce heat to medium and simmer the chayotes for 20 minutes until they yield easily when pierced with a fork.
4. Transfer the cooked chayotes to a bowl of ice water using a slotted spoon and let them cool for 5 minutes.
5. Peel the chayotes completely, removing any tough skin with your fingers or a paring knife.
6. Cut each chayote in half lengthwise and scoop out the soft seed from the center with a spoon.
7. Dice the chayote flesh into 1/4-inch cubes and place them in a medium mixing bowl.
8. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chayotes.
9. Add the finely chopped red onion, fresh lime juice, and chopped cilantro to the bowl.
10. Sprinkle the salt and black pepper evenly over the mixture.
11. Gently fold all ingredients together with a rubber spatula until just combined, being careful not to mash the avocado.
12. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the salsa to prevent browning.
13. Refrigerate the salsa for at least 30 minutes to allow the flavors to meld together. Gentle textures emerge in this salsa—the crisp chayote provides subtle crunch against the avocado’s creaminess, while lime brightens every bite. Consider serving it alongside grilled fish or as an unexpected topping for breakfast tacos, where its refreshing quality cuts through richer flavors beautifully.
Chayote and Bacon Quiche
Folding the morning light into my kitchen, I find myself reaching for the humble chayote, its pale green curves promising something quietly comforting. There’s a particular peace in preparing this quiche, the way bacon sizzles and vegetables soften into something greater than themselves. Sometimes the simplest combinations create the most memorable meals, especially when shared over a slow weekend breakfast.
Ingredients
– 1 pre-made 9-inch pie crust
– 6 slices thick-cut bacon
– 1 medium chayote
– 1/2 cup diced yellow onion
– 4 large eggs
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy.
4. Transfer the bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet.
5. Peel the chayote, cut it in half lengthwise, and remove the soft seed from the center.
6. Dice the chayote into 1/2-inch pieces.
7. Sauté the diced chayote and onion in the reserved bacon fat over medium heat for 6-8 minutes until slightly softened.
8. Crumble the cooked bacon into small pieces.
9. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until fully combined.
10. Spread the sautéed chayote and onion mixture evenly across the bottom of the pie crust.
11. Sprinkle the crumbled bacon over the vegetable layer.
12. Top with the shredded Gruyère cheese, distributing it evenly.
13. Carefully pour the egg mixture over the filling ingredients.
14. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
15. Let the quiche rest for 10 minutes before slicing. Using a sharp knife dipped in hot water will give you cleaner slices through the delicate custard. Understanding how the chayote’s subtle crispness contrasts with the creamy custard makes each bite interesting, while the smoky bacon and nutty Gruyère create layers of flavor that unfold slowly. This quiche pairs beautifully with a simple arugula salad dressed in lemon vinaigrette, the peppery greens cutting through the richness perfectly.
Chayote and Pineapple Smoothie
Evenings like this find me craving something both familiar and surprising, a quiet moment where simple ingredients transform into something unexpectedly comforting. This smoothie emerged during one of those reflective kitchen experiments, when the crispness of chayote met the tropical sweetness of pineapple in my blender. It’s become my gentle reminder that sometimes the most soothing sips come from the humblest of pairings.
Ingredients
– 1 cup peeled and chopped chayote
– 1 cup frozen pineapple chunks
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 cup cold water
– 1/4 teaspoon ground cinnamon
Instructions
1. Peel one medium chayote completely using a vegetable peeler, removing all green skin.
2. Cut the peeled chayote in half lengthwise and scoop out the soft seed core with a spoon.
3. Chop the chayote into 1-inch cubes, measuring exactly 1 cup.
4. Combine 1 cup chopped chayote and 1 cup frozen pineapple chunks in a blender.
5. Add 1/2 cup plain Greek yogurt to the blender.
6. Pour in 1/2 cup cold water to help with blending.
7. Drizzle 1 tablespoon honey over the ingredients.
8. Sprinkle 1/4 teaspoon ground cinnamon evenly across the mixture.
9. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth, stopping to scrape down the sides with a spatula if needed.
10. Pour the smoothie immediately into a chilled glass. The texture should be creamy yet light, with the chayote providing a subtle crispness that balances the pineapple’s tropical sweetness. I sometimes serve it over crushed ice for extra refreshment, or garnish with a thin slice of fresh pineapple for a touch of elegance.
Chayote and Chickpea Stir-Fry with Turmeric
When I find myself craving something both comforting and vibrant, this stir-fry often comes to mind—a quiet celebration of humble ingredients transformed through simple technique. There’s something deeply satisfying about watching turmeric bloom in oil, painting everything it touches with golden warmth, while chayote maintains its delicate crunch against tender chickpeas.
Ingredients
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– 2 medium chayotes, sliced into ¼-inch thick pieces
– 1 (15-ounce) can chickpeas, drained and rinsed
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– ½ teaspoon salt
– ¼ cup water
Instructions
1. Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add ground turmeric and stir constantly for 30 seconds until fragrant—this blooming step deepens its flavor.
3. Add chayote slices in a single layer and cook undisturbed for 2 minutes to develop light browning.
4. Flip chayote pieces and cook for another 2 minutes until slightly tender but still crisp.
5. Add minced garlic and stir for 45 seconds until aromatic but not browned.
6. Incorporate chickpeas, tossing gently to coat with turmeric oil without crushing them.
7. Pour in water immediately to create steam, which helps soften chayote without making it mushy.
8. Cover skillet and reduce heat to low, simmering for 4 minutes until chayote is fork-tender.
9. Uncover and increase heat to medium-high, stirring for 1 minute to evaporate excess liquid.
10. Drizzle soy sauce evenly over the mixture and sprinkle salt, tossing for 30 seconds to combine.
11. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.
Gently toothsome chickpeas nestle against slices of chayote that retain a satisfying snap, while turmeric lends earthy depth to the subtle sweetness of the squash. I sometimes serve it over quinoa to catch every bit of the golden sauce, or fold it into warm tortillas with avocado for a quick wrap.
