Chayote Squash
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium chayote squash, peeled, pitted, and cut into ½-inch dice
- ¼cup chicken broth, or more if necessary
- 3tablespoons unsalted butter
- ¼cup minced white onion
- 2tablespoons finely chopped Italian parsley
- ⅓cup heavy cream
- Salt and freshly ground white pepper
Nutritional analysis per serving (6 servings)
128 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, melt butter in small skillet over low heat. Add onion, and saute until translucent. Remove from heat, and add parsley.
- Step 3
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.
Private Notes
Comments
I never cooked chayote before and this recipe was just the thing. The sauce gave richness to an otherwise plain vegetable. It took a lot longer to cook, however. After 12 minutes it was still crunchy. I continued cooking several more minutes until the squash was firm but no longer crunchy. The only alteration I made was doubling the parsley. If there are any experts on chayote, any hints on figuring out ripeness would be appreciated. I left mine in the fridge for a few days after buying, firm.
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