Roasted Chayote Or Roasted Mirliton Recipes

ROASTED CHAYOTE OR ROASTED MIRLITON

Steps:

• Preheat the oven at 375 degrees and line a large roasting pan with parchment paper.
• Wash chayote and thoroughly dry. Using a knife cut each chayote in half, remove the seed of each chayote and disregard. Cut the chayote halves in thin slices and put them in a large mixing bowl with the shallot or onion. Season with salt and pepper.
• In a small bowl, mix the oil with the dry seasoning. Depending on the size of the chayotes you will need to adjust the oil measurement. Pour oil mixture on chayote halves and make sure all slices are well coated. Do not oversaturate slices because they will be soggy.
• Carefully place the chayote halves onto the lined baking pan. Do not overcrowd the pan and leave enough space for proper roasting. If necessary use 2 pans.
• Roast for 40 minutes or until crisp and golden and be sure to turn over half way through. Remove from oven and serve immediately.
• Serve with your preferred main course.

10 EASY CHAYOTE SQUASH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BAKED CHAYOTE SQUASH

Steps:

• Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
• Preheat an oven to 375 degrees F (190 degrees C).
• Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
• Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

CHAYOTE OR MIRLITON SALAD

Steps:

• In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
• Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
• Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.

MIRLITON

Steps:

• Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
• When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
• Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

ROASTED CHAYOTES

Steps:

• Preheat oven to 450°F with racks in upper and lower thirds.
• Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
• Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
• Cooks' note:
• Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).

ROASTED CHAYOTES WITH GARLIC

Steps:

• Preheat oven to 450°F with racks in upper and lower thirds.
• Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
• Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.