Chayotesquashwithcauliflowerandsherry Recipes

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.

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.

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.

Steps:

• Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.
• Remove from the heat. Add the salt and pepper and toss before serving.

Steps:

• Heat oil and butter in a large pan, preferably a wok with a lid.
• Saute onion.
• Add chayote and cauliflower.
• Sprinkle generously with italian seasoning. Stir.
• Add water and cover pan with lid. Reduce heat.
• Let sit 10 minutes, stir, then let sit another 10 minutes.
• Add curry powder and sherry.
• Cover and let sit another 10 minutes, or until chayote is tender.
• Enjoy!

Steps:

• Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain.
• Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately.

Steps:

• Slice chayotes in half. Boil in salted water for about 30 minutes. Scoop out seeds and discard. Scoop out flesh and mix with all other ingredients except cheese. Saute with olive oil. Stuff Sauteed vegetables in squash halves, then bake in 325 degree F oven for about 20 minutes. Sprinkle with cheese and serve.

Steps:

• Peel Chayote, slice in two and remove seed. Slice into strips. Saute in 1 teaspoon butter or olive oil, with garlic and onion. Serve over pasta.

Steps:

• Thinly slice the chayote squash. In a heated wok, add oil and then ginger and salt. Add squash, carrot and onion and stir fry for 1 to 2 minutes. Add wine and stir, then add snow peas and stock and stir fry for 30 more seconds. Serve over rice or as a side dish.

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.

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.

Steps:

• Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
• In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
• Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
• Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
• Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
• (Note: To me chayote squash taste a bit like apples, after it's cooked.).

Steps:

• Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes.
• Add all squash. Reduce heat to medium-low.
• Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.

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.

Steps:

• Trim meat and cut into bite size cubes.
• In a bowl, combine meat with lemon juice, stir, then add onions, garlic thyme, curry paste, pepper, salt, and minced scotch bonnet (habenaro).
• Cover and let stand in the refrigerator over night.
• Heat oil in skillet and brown the meat.
• Add water and simmer for one hour.
• Add cubed squash and more water if needed and simmer till squash is tender.
• Cook rice in rice cooker using coconut milk instead of water.
• Serve stew over cooked rice.