ROASTED CHAYOTES
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
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
ROASTED CHAYOTES WITH GARLIC
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
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.
GRILL ROASTED CHAYOTES
Make those pear-like shaped chayotes you picked up into roasted chayotes! Bacon, cheese and cilantro help make Grilled Roasted Chayotes savory and delicious.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ROASTED CHAYOTE AND RED PEPPER SALAD WITH TANGERINE DRESSING
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
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.
ROASTED CHAYOTE & RED PEPPER TOSS
These pan-roasted vegetables will dress up your festive dinner with their holiday colors.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chayotes; cook and stir 5 min. or until evenly browned. Cover; cook on medium-low heat 7 min. or until crisp-tender, stirring occasionally.
- Add peppers and garlic; cook 3 min., stirring occasionally. Remove from heat.
- Blend mayo, lime juice and 1 cup cilantro in blender until smooth. Chop remaining cilantro. Toss chayote mixture with half the mayo mixture; place on serving plate. Top with remaining mayo mixture, Parmesan and chopped cilantro.
Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
GRILLED CHAYOTE
Make and share this Grilled Chayote recipe from Food.com.
Provided by Karen in MA
Categories Caribbean
Time 8m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- To grill Chayote, slice in 1/4 inch thick slices and sprinkle with salt and pepper. Let sit for a while and grill at high heat until almost tender.
- It still should be a little crunchy. Drizzle with hot sauce and serve.
Nutrition Facts : Calories 8.6, Fat 0.1, Sodium 1, Carbohydrate 2, Fiber 0.9, Sugar 0.9, Protein 0.4
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