Sauteed Chayote Squash, Onions, Garlic, and Rosemary is a lovely side dish that works well with any entree including chicken, beef, and pork.
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.
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.