Steamed And Buttered Chayote Squash
From elgourmand2 8 years ago
- 40 Min. to make
- Serves Some
Unlike most squash, Chayote has to be peeled. Peeling Chayote is a pain. The juice from the squash is sticky and bloody hard to get off your hands. I usually don a pair of latex gloves, courtesy of our national hospital, for the task but my wife just rubs a wee bit of salad oil on her hands. Read more She thinks latex gloves are for surgery on people, not squash. Be that as it may, they are plentiful, cheap and delicious. It’s just a really nice side dish. Here it’s so cheap you don’t have to be careful when peeling it; just slice off anything that looks like skin. This recipe calls for steaming and then sautéing in drawn butter but they can be just sautéed, added to soups or stews, sautéed with sausage or bacon, etc. See less
Ingredients
- • About 3 cups of peeled and sliced Chayote, seeds removed. shopping list
- • 2 Tbs. drawn butter. shopping list
- • 1 tsp. dried parsley. shopping list
- • Salt & FG pepper to taste. shopping list
- • 1 lemon, quartered. shopping list
How to make it
- 1. Try to buy Chayote that are all about the same size See Photo. This makes getting the steaming time right easier.
- 2. Peel the chayote so that no trace of skin is left.
- 3. Cut in half end to end through the wide side and remove the seed and surrounding light colored area.
- 4. Slice the squash, long-wise, into finger wide strips.
- 5. Put your steamer basket in a decent sized pot and add the squash.
- 6. With the lid off, get a good steam going and put on the lid.
- 7. Steam for 20-30 minutes. Older and larger squash will need more steam time.
- 8. In a large skillet, melt the butter over medium heat.
- 9. Add the steamed squash, parsley and salt and FG pepper, along with any other spices you decided to use, and sauté for about 2-3 minutes, stirring to coat with the butter and spices.
- 10. Serve with lemon wedges. See Photo
- I vary the spices a bit, depending on what the main course is, and add a dollop of sour cream now and then.
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