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Chayote

Recipe: Roast Chayote and Vegetables

Roast Chayote and Vegetables

This recipe combines the mild, slightly sweet crunch of chayote squash with tender-crisp bell peppers, carrot, red onion, and zucchini. It is perfectly seasoned with garlic, cumin, and chili powder, and cooks at 425°F in under 40 minutes. 

Ingredients

  • 2 medium chayote squash, halved, pitted, and cubed into ½ inch pieces
  • 1 medium zucchini, cubed into ½ inch pieces
  • 1 medium carrot, chopped into ½ inch pieces
  • 1 red bell pepper, chopped into bite-sized chunks
  • 1 small red onion, diced
  • 2 tbsp olive oil or avocado oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper

Optional garnish: Fresh cilantro and/or a squeeze of lime juice

Directions

  1. Preheat the oven to 425°F  and line a large, rimmed baking sheet with parchment paper for easy cleanup. 
  2. Prep the chayote: Note: Chayote can secrete a sticky, harmless sap that makes your skin feel slightly numb, so consider using gloves or rubbing a little cooking oil on your hands first. Cut the squash lengthwise, scoop out and discard the soft, white seed in the center, and dice. 
  3. In a large bowl, combine the chayote, zucchini, carrot, bell pepper, and red onion. 
  4. Drizzle the olive oil over the vegetables. Add the garlic powder, cumin, chili powder, salt, and black pepper. Toss well until everything is evenly coated. 
  5. Spread the vegetable mixture in a single layer on the baking sheet to ensure they roast rather than steam. Bake for 30 to 40 minutes, tossing halfway through, until the chayote is fork-tender and the edges of the vegetables are browned. 
  6. Remove from the oven, toss with a squeeze of fresh lime juice and/or chopped cilantro, and serve warm.

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