Roasted Chayotes Recipes

ROASTED CHO CHO (CHAYOTE)

Roasted Cho Cho (Chayote) image

Paleo, gluten free, vegan roasted chayote, a slightly sweet and utterly delicious squash

Provided by Charla

Time 45m

Number Of Ingredients 8

Ingredients

2 chayotes
2 tsp of dried thyme
1 tsp of garlic
1/4 tsp himalayan pink salt
1/2 tsp of onion powder
1/2 tsp of black pepper
spring onions to garnish (optional)
Coconut oil

Steps:

Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
Prepare the dry rub by combining all of the herbs together in a separate bowl.
Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.

Nutrition Facts : Calories 55 kcal, Sugar 2 g, Sodium 295 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 8 g, Fiber 3 g, Protein 2 g, ServingSize 1 serving

ROASTED CHAYOTES

Roasted Chayotes image

Want to be daring and try something new? Give these a try. This was my first taste of Chayotes and I love them. They have a light fresh taste, a bit sweet and the texture somewhere between a squash and a pear. This includes directions to prepare them in advace.

Provided by cookiedog

Categories Low Protein

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

6 lbs chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

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).

Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 16.1, Fiber 6, Sugar 6.4, Protein 3.3

ROASTED CHAYOTES WITH GARLIC

Roasted Chayotes with Garlic image

Provided by Lillian Chou

Categories Garlic Side Roast Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

6 pounds chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

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.

ROASTED CHAYOTE WITH BACON

Roasted Chayote with Bacon image

It only takes four ingredients to make this flavorful roasted chayote side dish. And because one of them is bacon, you can be sure they'll like it!

Provided by My Food and Family

Categories Home

Time 55m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 4

Ingredients

6 chayotes (4-1/2 lb.), peeled, seeded and cut into wedges
1/2 cup KRAFT Zesty Italian Dressing
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. chopped fresh parsley

Steps:

Heat oven to 400ºF.
Toss chayotes with dressing; spread onto 2 foil-covered rimmed baking sheets.
Bake 40 min. or until crisp-tender, stirring occasionally.
Serve topped with bacon and parsley.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CREAMED CHAYOTE WITH CHIVES

Creamed Chayote with Chives image

Categories Milk/Cream Vegetable Side Quick & Easy Chive Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 4

Ingredients

4 chayotes (about 2 1/2 pounds)
2 tablespoons vegetable oil
1 cup heavy cream
3 tablespoons chopped fresh chives

Steps:

Cut each chayote lengthwise into 1/2-inch wedges and discard seed if necessary. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chayotes, stirring occasionally, until crisp-tender, about 5 minutes. Add cream and simmer until chayotes are tender and cream is slightly thickened, about 3 minutes. Add chives and season with salt.

GRILL ROASTED CHAYOTES

Grill Roasted Chayotes image

Make those pear-like shaped chayotes you picked up into roasted chayotes! Bacon, cheese and cilantro help make Grilled Roasted Chayotes savory and delicious.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 5

Ingredients

4 slices OSCAR MAYER Bacon, quartered
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
3 chayotes (1-1/2 lb.), pitted, each cut into 8 wedges
1 Tbsp. KRAFT 100% Grated Romano Cheese
2 Tbsp. chopped fresh cilantro

Steps:

Heat grill to medium heat.
Cook bacon until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings. Drain bacon on paper towels. Mix dressing and reserved bacon drippings until blended.
Grill chayotes 20 min. or until tender, turning occasionally and brushing with half the dressing mixture for the last 5 min.
Arrange chayotes on serving platter. Drizzle with remaining dressing mixture, cheese and cilantro. Top with bacon.

Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

BAKED CHAYOTE SQUASH

Baked Chayote Squash image

Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.

Provided by Dom's Kitchen

Categories Side Dish Vegetables Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

Ingredients

4 chayote squash, cut in half
1 tablespoon unsalted butter (such as Kerrygold®)
1 egg, beaten
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 tablespoons shredded Cheddar cheese
1 ¼ cups shredded Cheddar cheese
½ cup dry bread crumbs

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.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g

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