Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas. I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy. Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!
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- 1 chayote
- 1 golden potato
- 2 shallots
- 1 clove of garlic
- 1 tbsp fresh mint, coarsely minced
- 4 tbsp extra virgin olive oil
- 1/2 tsp black pepper
- to taste table salt
FIRST STEPS
Rinse chayote and potatoes, cut them in half, then reduce into thin slices. Peel and slice the shallots as well. Peel and crush the cloves of garlic.
SAUTEED CHAYOTE SQUASH AND POTATOES
Pour the olive oil into a large frying pan, and place over high heat. When the oil is very hot, but not smoky, pour into the pan potato, chayote, garlic, and shallots. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy. Add salt as needed, and complete with black pepper and fresh mint. Serve immediately.
TAKE A LOOK AT THIS
BRUSSELS SPROUTS CASSEROLE with potatoes and bacon
PRINTABLE VERSION
- 1 chayote
- 1 golden potato
- 2 shallots
- 1 clove of garlic
- 1 tbsp fresh mint, coarsely minced
- 6 tbsp extra virgin olive oil
- [b]1/2 tsp black pepper
- to taste[/b] table salt
- FIRST STEPS
Wash and dry chayote and potatoes, cut them in half, then slice into thin slices. Peel and slice the shallots as well. Peel and crush the cloves of garlic. - SAUTEED CHAYOTE SQUASH AND POTATOES
Pour the olive oil into a large frying pan, and place over high heat. When the oil is very hot, but not smoky, pour into the pan potato, chayote, garlic, and shallots. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy. Add salt as needed, and complete with black pepper and fresh mint. Serve immediately. 
Wow, you are truly a versatile and diverse chef thank you so much for offering all these amazing recipes to the world.
-Jade Nikhol
Thank you Jade!
I got a Mother’s Day basket of veggies that included a chayote, which I’d never cooked before. Just tried this recipe but substituted a little sage and rosemary bc I didn’t have mint in the garden. It was absolutely delicious and even my three year old(who’s going through a very picky phase) loved it! Thanks so much for the recipe. We’ll definitely be making it again 🙂
That’s amazing Meghan,
Knowing that your kid enjoyed something I created means a lot for me! I hope You’ll find in my blog something else to cook for your family 🙂
Tried this, less the mint, and it was delicious!!! Crave it now. Even my youngest grandson was eager to try it and loved it too. Thank You! Thank You! Thank You!
Thank you too for your comment Paula!
I unfortunately was out of mint, so I substituted with cilantro. It was amazing! My kids all loved it too! I am very excited to try it with mint, and as it seems very versatile, with other flavors as well.
Hi Abby,
you’ve got a great idea, personally I think oregano could work great as well!
P.S.
When the people tell me that their kids liked my recipes, I’m double happy 🙂
I made this and it was a hit with my husband and I. I used avocado oil instead of olive oil as it can withstand the heat better than olive oil.
Thanks for commenting Dorothy,
I’ve never prepared this recipe with avocado oil, but I will give a try soon 🙂
Happy cooking
F.