Christophene Quick Bread Recipes

BAKED CHRISTOPHENE CHAYOTE

Baked Christophene Chayote image

Provided by Kirstin32

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 chayote fruit
1 cup water
1/2 teaspoon salt
1 onion, chopped
1 teaspoon butter or margarine
freshly ground black pepper
non-stick cooking spray
1 teaspoon fresh bread crumbs

Steps:

Preheat oven to 350 degrees F. Peel the squash, then cut them into small pieces and boil in the water, to which the salt has been added, until soft. Drain well, and puree with a fork. Add the onion, butter, and freshly ground pepper. Spray a baking dish. Pour the pureed squash into it, sprinkle with bread crumbs, and bake in the preheated oven for 15 minutes. Serve as a side dish.

CREAMED CHRISTOPHENE (CARIBBEAN SQUASH)

Creamed Christophene (Caribbean Squash) image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 pounds christophene, peeled, seeded and cut into cubes (can substitute chayote or any summer squash)
4 tablespoons butter
4 tablespoons flour
1 1/4 cups milk
1/2 cup grated Monterey jack or Cheddar cheese, plus 1 cup, for topping
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1 tablespoon chopped celery
2 teaspoons prepared mustard
2 tablespoons sugar

Steps:

Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
Preheat oven to 350 degrees F.
In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.
Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.

CHRISTOPHINE

Christophine image

Provided by Barbara Kafka

Time 45m

Yield Three-quarters cup of flesh

Number Of Ingredients 1

Ingredients

1 medium christophine

Steps:

Cut the christophine in half lengthwise. Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife. Discard the soft white heart.
If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick. If making acras, use all of the flesh.
Mash the flesh with a fork. Drain, then squeeze dry between doubled paper towels.

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