This month’s Recipe Redux challenged recipe developers to create a recipe surrounding an ingredient new to them. I recently cooked with chayote squash for the very first time! So quick and easy, chayote and edamame succotash will be a regular dish on your dinner table!

two whole green unpeeled chayote squashes on white marble background

Have you heard of a light green, somewhat pear/avocado shaped veggie called a chayote?  I’ve seen and heard of chayote for years and years, but never tasted or cooked with it only until a few weeks ago.  One of my favorite activities when on vacation in a foreign country is to go to the local grocery stores.  I recall seeing chayote when I went to the markets in the Mayan Riviera, but you don’t need to go to Mexico to pick one up!  Chayote squash are all over US mainstream supermarkets now and they’re currently trending!

Chayote:  the worldly veggie

A member of gourd family, the chayote is technically a fruit, but eaten as a veggie.   Native to Mexico, but it is popular all over the world, especially in Latin America and Asia.  I recently learned that chayote is used in Cajun cuisine and stuffed with veggies, shrimp and breadcrumbs to make a dish called a pirogue which translates to “dugout canoe”.   In Jamaica, the chayote is called cho-cho, which is way more fun to say than chayote in my opinion. An Instagram follower informed me that in Barbados, it’s called christophene.  There are even more names for this veggie!

Apparently in Australia, there’s a myth that McDonald’s uses chayote, or choko as they’re referred to down under, in their apple pies. Micky D’s even set up a website to fight back at the rumor!

whole chayote squash, peeled chayote and chayote peel on white marble background

What does a chayote taste like?

They taste good actually!  I would say the taste is quite mild with some cucumber and herbal notes.  The texture is similar to summer squash, but when cooked, it retains a little more crispness than the summer squash.  Cooked or raw, chayote has a great crunch!

Nutrients

All veggies are good for you in terms of vitamins, minerals, and antioxidants, so just eat them! Chayote offers you vitamin C, fiber, potassium, folate, and magnesium just to name a few.  It also contains 6 grams of carbs per 1 cup, so it’s a great option if you are following a low carb eating plan.  I’m even seeing mock apple pie recipes online using chayote since they are low in carbs and the mild slices retain their crispness when baked. 

How to use

The skin is perfectly edible, but may be a little tough.  Try it with the peel and without and see which you prefer. Some people recommend peeling under cold water or using gloves due to the slight slimy texture, but I don’t bother.  A little slickness on a veggie doesn’t bother me and my skin isn’t sensitive to the flesh.  Some chayote have a prickly coating on the outside, so you’ll definitely want to peel those. The seed in the center is also edible, so it’s up to you if you want to eat it or scoop it out.  I personally leave it in. 

peeled chayote squash half with seed

Chayote can be eaten raw or cooked, sliced, shredded or diced, which makes this is a very versatile ingredient!

Here are a few suggestions to get you started:

  • Stir fry with meat, seafood or tofu
  • Saute and add to tacos or as a side dish like my chayote edamame succotash below
  • Raw in salads or in a salsa (it has great crunch)
  • Baked chayote fries
  • Shredded for slaw
  • Pickled or fermented
  • Stuffed
  • Mashed

Chayote Edamame Succotash: The Recipe

Succotash traditionally contains lima beans and corn kernals, sometimes with the addition of tomatoes and other vegetables.  I used edamame instead of lima beans because not only is it delicious, but it’s a really nice source of high quality plant based protein with all essential amino acids.  Lima beans are great, but I’ve had this weird aversion to them since I was a kid. It’s a personal thing and in no way reflects the tastiness of lima beans!  The oregano pairs really well with chayote, as does the sprinkle of sharp (and slightly funky, but in a good way) Romano cheese.  Of course, if you’re vegan, just omit the cheese.  This dish is super easy and cooks up in only 6 minutes! 

chayote edamame succotash with corn, romano cheese and fresh oregano

 

Have you ever used chayote squash?  Let me know in the comments! 🙂

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Chayote Edamame Succotash

With a mild cucumberish taste, chayote squash is such a versatile ingredient. The combination of the chayote, corn, edamame, oregano and romano cheese makes for a great flavor and texture pairing. Plus, it only takes 6 minutes to cook! If you’re vegan, just omit the cheese!

  • Author: TastyBalance Nutrition
  • Yield: Makes 3 cups 1x

Ingredients

Scale
  • 2 teaspoons olive oil (or other cooking oil such as avocado or culinary algae oil)
  • 1 whole chayote, peeled, quartered lengthwise and sliced into 1/4″ slices (should have 2 cups)
  • 3/4 cup frozen corn kernals
  • 3/4 cup frozen shelled edamame
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon chopped fresh oregano
  • 1 Tablespoon grated Romano cheese

Instructions

  1. Heat oil in a 12 inch saute pan. Once oil is hot, add the frozen corn and edamame and cook without stirring for 3 minutes, or until you hear a light crackling sound from the corn.
  2. Add the chayote, give everything a stir and cook for 3 more minutes.
  3. Add the salt, oregano and Romano cheese, stir to combine and turn heat off.
  4. Serve and enjoy!

Keywords: corn, chayote, edamame, succotash

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Showing 40 comments
  • Kelli
    Reply

    I’ve never heard of chayote before but I love the idea of changing up dishes where I’d usually use cucumber. I’ll have to keep my eyes peeled for it!

    • TastyBalance
      Reply

      Definitely keep your eyes open for it! It’s an item that’s becoming super popular in low carb/keto communities

  • Reply

    I have never cooked with Chayote Squash and to be honest totally thought this was a pear when I saw the picture!

    • TastyBalance
      Reply

      lol ! Definitely looks like a pear. I’ve seen some pics of chayote from the Carribbean and it looks like a much darker green

  • AZ@...And A Dash of Cinnamon
    Reply

    I’ve only used chayote once before, but it was interesting! I like that you used it in a succotash dish!

    • TastyBalance
      Reply

      I’m excited to use it in different applications!

  • Sarah Remmer
    Reply

    What a lovely idea for edamame!

    • TastyBalance
      Reply

      The edamame adds some high quality plant protein and just tastes so good!

  • Kelly Jones
    Reply

    Just had chayote squash while in Mexico! This looks delish!

    • TastyBalance
      Reply

      I’d love to taste different culinary applications in other countries like Mexico!

  • Alison's Allspice
    Reply

    I will have to look for chayote at the store! My husband loves crunchy salads, he will love this!

    • TastyBalance
      Reply

      this would be the perfect ingredient for your salads. Try it peeled and unpeeled and see which version you prefer!

  • Erin Palinski-Wade
    Reply

    What a great combo! Not something I would have thought of but I love it!

    • TastyBalance
      Reply

      Thanks so much Erin!

  • Serena
    Reply

    I always see those cute little guys at the store – and I bought them once. But just ate raw. Now I know what to do with them!

    • TastyBalance
      Reply

      I really want to try it raw in a slaw!

  • Lacy
    Reply

    What a fun and creative recipe!

    • TastyBalance
      Reply

      Thank you! I love putting twists on classic recipes

  • Kara Lydon
    Reply

    This looks like a great recipe! Can’t wait to try!

    • TastyBalance
      Reply

      thanks Kara! I think you’ll love chayote!

  • Catherine Brown
    Reply

    I haven’t tried chayote yet, but now I can’t wait to try it!

    • TastyBalance
      Reply

      I bet you’d come up with all sorts of creative ways to use it!

  • Amy Gorin
    Reply

    I just love trying new foods. I’ll have to add this one to my list!

    • TastyBalance
      Reply

      Me too for sure! Especially foods that are commonly used in other countries, but lesser known in the states.

  • Michelle
    Reply

    Look up a recipe for tinola, a Filipino dish. It had chicken, chayote, ginger, and fish sauce. One of my favorite dishes to eat like a soup or over rice

    • TastyBalance
      Reply

      I definitely will! This sounds delicious! Thanks for the tip

  • Emily @Sinful Nutrition
    Reply

    Such a gorgeous dish! It’s definitely making me want to try some chayote now!

    • TastyBalance
      Reply

      Definitely check it out! I’m so excited because I was able to convince one of the chefs at my workplace to try chayote out on the menu!

  • Jillian
    Reply

    What a unique dish! I love going all our for St. Patrick’s Day and this would be perfect for my St. Patrick’s Dinner!

    • TastyBalance
      Reply

      I didn’t even think about that, but the green would be great for St Patty’s day! Great idea!

  • Sues
    Reply

    I’ve heard of chayote before, but have never tasted it and now I’m totally intrigued… This dish looks so delicious!

    • TastyBalance
      Reply

      Thank you! Check out your local grocery store. Many seem to sell chayote

  • Tilly
    Reply

    quick, healthy and refreshing. Ticks all my boxes.

    • TastyBalance
      Reply

      Wonderful! Glad to hear it! Thank you!

    • Linda Graham
      Reply

      I grew up eating chayote since my mother was from Costa Rica. She always put it in her chicken soup, so it’s MANDATORY in my chicken soup, too! No need to peel it. She also made a succotash-type dish w/corn; but I like your idea of adding the edamame! Thx!👍

      • TastyBalance
        Reply

        I will definitely try putting it in my chicken soup! 🙂

  • Diana Reis
    Reply

    This is looks so good. I see chayote at the grocery store all the time, but I didn’t know what to do with it. I’m going to have to try this.

    • TastyBalance
      Reply

      I used to see it all the time too and then finally bought one! They’re really inexpensive in addition to being tasty!

  • Alisha Rodrigues
    Reply

    I love the combination of chayote, corn, oregano, and cheese. Also, this looks quick and easy to make. Thanks for sharing

    • TastyBalance
      Reply

      The flavor combo works so well! Thank you!

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