Sautéed Chayote Squash

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 05/23/19
Chayote squash sauté with garlic and chives.

The Spruce / Diana Rattray
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Servings: 4 servings

The pear-shaped chayote squash is native to central Mexico. The squash, also known as a mirliton, has been cultivated and used in Louisiana cuisine since the mid-1800s. While it doesn't enjoy the popularity that zucchini, pumpkins, and other better-known gourd fruits do, it offers many health benefits. The chayote squash is low in calories and carbohydrates and rich in fiber, vitamin C, and many minerals. 3 1/2 ounces of raw chayote contains 19 calories, 4.51 grams of carbohydrates, 2 grams of dietary fiber, and 1 gram of protein.

The mild flavor of the chayote is sometimes compared to a cucumber or zucchini, and it can be eaten raw or cooked. The chayote's firm, crisp texture and the fact that it absorbs flavors make it an excellent choice for sautés and salads. Its firmness also makes it ideal for spiralizing.

This sautéed chayote makes a fabulous side dish that goes with just about any main protein. Serve it with fish or seafood, meat, or poultry, or serve it as a vegetarian dish. A combination of butter, shallots, and garlic take advantage of this squash's ability to take on flavors. Feel free to finish the dish with a garnish of fresh herbs, Parmesan cheese, or crisp crumbled bacon.

This unique little squash is destined to become a favorite!

Ingredients

  • 4 chayote squash (about 2 to 2 1/2 pounds)
  • 3 tablespoons butter
  • 4 shallots (thinly sliced, about 3/4 cup)
  • 4 cloves garlic (minced, about 1 heaping tablespoon)
  • Kosher salt (to taste)
  • Black pepper (freshly ground, to taste)
  • Optional garnish: chopped chives, parsley, or grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sautéed chayote squash.
    The Spruce / Diana Rattray

  2. Peel the squash and slice in half lengthwise. Scoop out the seed. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash.

    Chayote squash, seeds removed and sliced.
    The Spruce / Diana Rattray

  3. Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.

    Cooking shallots for chayote squash sauté.
    The Spruce / Diana Rattray

  4. Add the sliced chayote squash to the skillet and continue to cook for about 3 to 5 minutes, or until crisp-tender.

    Pan of sautéed chayote squash with garlic and shallots.
    The Spruce / Diana Rattray

  5. Serve chayote squash with a garnish of fresh herbs or Parmesan cheese.

    Sautéed chayote squash with garlic and shallots.
    The Spruce / Diana Rattray

Tip

  • Many grocers carry chayote, and it can usually be found in Latin markets. If you can't find chayote squash in your local market and you live in an area with a long, hot growing season, you might be able to grow it in your garden.

Recipe Variations

  • Add smoky flavor to the sautéed chayote with some finely diced ham or cooked bacon.
  • For additional color and flavor, sauté about 1/4 to 1/2 cup of red bell pepper along with the squash.

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