This post, for Sautéed Chayote Squash, Onions, Garlic and Rosemary, is sponsored by Melissa’s Produce. I received product to aid in the creation of #FreakyFruitsFriday recipes. All opinions are mine alone.
When I received the plethora of freaky fruits from Melissa’s Produce it really was hard to decide what to use and what to make. You may remember the blood orange whiskey smash I made last week. I’ve done so many sweets recently I thought it was time for a savory side dish.
So I chose to use the chayote squash, something new to me. Not knowing anything about chayote I went to research. Starting at Melissa’s Produce I read that “the average chayote weighs about 1/2 pound and measures approximately 5 inches in length. Though similar to summer squash, chayote usually requires a longer cooking time because of its firmer texture”.
Never having worked with chayote before I thought either roasting or sautéing it would be the way to go. I often find roasting on a sheet pan can lead to unevenly cooked pieces so I chose to sauté. It was the better way to go.
Chayote is a bit of a neutral flavor, meaning it will pick up the flavors around it. In this case onions, garlic and rosemary, which are all very complimentary flavors. By browning a smashed garlic clove in the olive oil you impart another layer of flavor. This dish comes together easily and quickly.
Serve this side dish with chicken, seafood or even a nice steak. I was pleasantly surprised and will now be serving sautéed chayote, trying out different flavors, in the future.
Check out my other #FreakyFruitsFriday recipe
Now, the recipe for sautéed chayote squash, onions, garlic and rosemary.
Sautéed Chayote Squash, Onions, Garlic and Rosemary
- 2 tablespoons olive oil
- 1 clove garlic, smashed
- 1 chayote squash, cubed
- 2 cloves garlic, minced
- 1/2 small onion, thinly sliced
- 2 teaspoons fresh rosemary, minced
- Salt and pepper, to taste
In a medium sauté pan, heat olive oil with smashed garlic clove, allowing garlic to infuse the oil, until clove just starts to brown.
Add cubed chayote squash, sauté and cook until tender, about 5 – 7 minutes. Add minced garlic and onion slices, and season with salt and pepper. Sauté until onion is translucent and chayote squash begins to brown. Sprinkle with rosemary and cook 3 – 4 minutes longer. Serve.
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