Posted January 22, 2019

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!

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!

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.

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!

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

Chayote Edamame Succotash

Print Recipe

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

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.
Add the chayote, give everything a stir and cook for 3 more minutes.
Add the salt, oregano and Romano cheese, stir to combine and turn heat off.
Serve and enjoy!

Keywords: corn, chayote, edamame, succotash