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Best Chayote Recipes

Best Chayote Recipes

Top Rated Chayote Recipes

This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.

This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.

"Gado" in Bahasa Indonesia usually means one of two things: 1) to eat something raw or 2) to eat something without rice. So important is rice in the typical Indonesian meal that one word has been set aside to designate the unusual practice of eating something without the staple crop.Since most of the vegetables in this salad are cooked, and as far as I can recall, I have never seen someone enjoy this dish with rice, it's probably safe to go with the second definition in this context.Saying something descriptive twice, though, is a way of denoting emphasis, as in, "really really." And so, in reading "gado gado," or "gado²" the translation could be roughly interpreted as "you really, really shouldn't eat this with rice." Why? Because it would be weird.This is a light and refreshing salad popular in many parts of Indonesia. I suspect it is of Javanese origin because of its notably sweet flavor profile and use of (ideally) Javanese palm sugar. No palm sugar? No problem — dark brown sugar makes a decent substitute. Same thing with the "kangkung" — it's a green leafy Chinese vegetable for which spinach is a good substitute; for those of you familiar with Malaysian cuisine, it's the vegetable that's in kangkung belacan. And if the shrimp paste has you worried, no sweat — it's not completely necessary. The most important thing to remember about this salad is that when you serve it, eat it right off the bat. Don’t let it sit, because the vegetables have a lot of water that thins out the dressing (a good thing, at first, since it's pretty thick), but after awhile... not so good.Anyway, the next time it's 100 degrees out at 100-percent humidity and hazy (normal weather in the capital, Jakarta), give this recipe a whirl.Many thanks to Zulinda Budiaman, my mother, for helping me with this recipe.Click here to see more peanut recipes.Click here to see Beyond Sriracha: Sambal Oelek.

10 Ways to Eat Chayote Squash

Chayote, also known as mirliton squash or vegetable pear because of its pear-like shape and size, is pale green on the outside, with white flesh on the inside. It's crunchy and mild "with a slightly sweet taste and light notes of cucumber," according to Specialty Produce. The entire vegetable — the rind, the flesh, the seed as well as its tendrils, flowers and roots — are edible.

Chayote squash is a good source of vitamin C, vitamin B-6, folate, dietary fiber, and potassium. Although it can be eaten raw and is sometimes shredded to put into salads and slaws, it's more often cooked. It's popular in Cajun, Hispanic, Indian and Filipino cuisines, but it's becoming increasingly common to see it in other cuisines as well as farmers markets and in the produce section of grocery stores.

If you come across chayote squash, here are several recipes to help you add this gourd to your dinner table.

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This technique was frankly, a revelation. It showcases the mild sweet crispness of the veg. I had always had the poor things soggy and overcooked. Now I look forward to the next time I see them cheap!

Nothing special. Good intro to chayote for a first timer. Will look for other recipes next time for chayote.

A little bland, but overall a good recipe with nice mellow flavor.

This is an excellent recipe. Easy to make- tastes delicious.

I used olive oil to veganize the dish, and it was still superb. The chayote was sweet and crisp and with the garlic, it provided a deliciously mellow dish. I served this with black beans, spanish rice, and a cilantro-dressed slaw. I'm going to make it again tonight!

Really tasty! The chayote is so crisp and sweet. Plus, the goodness of butter.

This easily cooked to a perfect crisp-tender stage. It has a nice delicate butter-garlic flavor. We had it with the red pea bisque with rum flambe, guava-stuffed chicken with caramelized mango, sweet potato, onion, and apple gratin, and rum raisin ice cream.

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Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas.

I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy.

Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!


  • 1 chayote
  • 1 golden potato
  • 2 shallots
  • 1 clove of garlic
  • 1 tbsp fresh mint, coarsely minced
  • 6 tbsp extra virgin olive oil
  • ½ tsp black pepper
  • to taste table salt



  1. First, wash and dry the chayotes and potatoes, cut them in half, then slice into thin slices.
  2. Peel and slice the shallots as well. Peel and crush the cloves of garlic.


  1. Now, pour the olive oil into a large frying pan, and place over high heat.
  2. When the oil is very hot, but not smoky, pour into the pan potato, chayote, garlic, and shallots. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy.
  3. Finally, add salt as needed, and complete with black pepper and fresh mint.
  4. Serve immediately.

Nutrition Information


Serving Size

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

How to Peel a Mirliton:

This is important because mirliton fruits exude a latex-based substance to protect them from bugs. That’s a great evolutionary innovation, but if you peel a raw mirliton you risk getting this sap all over your hands which will become sticky and slightly numb. You can avoid this by peeling mirlitons under running water or by wearing kitchen gloves. If you forget and get your hands gummed up, rubbing alcohol and then soapy water will remedy the problem. It’s only temporary.

Chayote Cream Soup

Cooking this chayote cream soup for my family is like bringing my mom’s dish alive and sharing this tradition with those I love, while teaching them about my culture and telling fun stories when growing up.

But cooking chayotes has a trick, many people cook them with the skin on and then peel. There is a reason for this. When peeling the raw chayote the uncooked skin has a milky sticky liquid that can stay in your hands for many days.

For this recipe I am peeling the chayote raw because in order to get a luscious creamy soup you need to blend it hot with butter, and cannot wait for the chayotes to get cold and then peel. That is why I recommend to use gloves when peeling to avoid the stickiness to stay in your hands.

Bringing chayote to your kitchen will give you a great opportunity to introduce your family to a tasty new vegetable that can be eaten cooked or raw. Chayotes are juicy and crunchy when raw, are a great addition to salads or you can eat them as a snack with lemon drops and some salt.

The chayote cream soup recipe is satisfying and luscious a very nice option for a meatless Friday starter

You can also cook the chayotes for casserole dishes with bechamel sauce and cheese, or why not try my recipe and make a yummy chayote cream soup garnished with cheese and roasted pepitas.

A spoonful of chayote cream soup

Don’t forget to follow the 7 Weeks of Lent Recipes series, where we are sharing weekly recipe to inspire you to cook lent appropriate dishes at home.

A little bit of mercy makes the world less cold and more just

Roasted Chayote Squash with Herbs #FreakyFruitsFriday

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Serve this delicate mild-tasting squash side dish with your next dinner. Roasted Chayote Squash with Herbs is an easy dish to prepare and is delicious to eat.

I received complimentary product from Melissa&rsquos Produce to aid in the creation of the #FreakyFruitsFriday recipes. All opinions are mine alone. #ad #sponsored #MelissasProduce

This is the second Friday for our #FreakyFruitsFriday event hosted by Camilla of Culinary Adventures with Camilla and sponsored by Melissa&rsquos Produce. I had only heard of a few of the fruits that were sent to me and the others had me doing some research to see what they were all about. The Freaky Fruits really aren&rsquot freaky as much as they are very cool-looking fruits.

In our boxes we received Kiwano Melons, Passion Fruits, Cherimoya, Rambutans, Dragonfruits, Pomegranates, Strawberry Papayas, Blood Oranges, and Chayote Squash. How many of them have you heard of or tried?

Next Friday will be our last freaky fruit Friday but we will be sharing our recipes using the freaky fruits today and next week. At the end of this post, you will find the recipes linked up today for the event. They are GOOD! You can also search the #FreakyFruitsFriday hashtag on social media. Also, be sure to follow the #FreakyFruitsFriday Pinterest board.

For this recipe, I used the Chayote Squash that was sent and added a few other ingredients to turn it into a side dish. This squash is considered a fruit (like the tomato) and it&rsquos light green color with the mild cucumber taste makes it perfect to roast in the oven. It does take longer to roast than other squashes I have cooked.

Image from Melissa&rsquos Produce website

You can eat all of the chayote, the skin and seeds included. It can be eaten raw, used in soups, or roast it as I did. The squash takes on the flavorings used with it, which makes it a perfect food to cook with.

7 Savory Pies That Will Make You Forget About Sweets

Pie may be the MVP of the dessert table, but these savory recipes prove that it can be the star of breakfast or dinner too.

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Pie is often thought of as dessert, but it doesn’t have to be! No matter what meal, occasion or time of day, there’s a pie for every taste bud. There are some of the staples like shepherd's pie, quiche and chicken pot pie, but we're excited for these innovative recipes that deserve a spot on your list of go-tos. The best part? You can cook these along with the pros in the Food Network Kitchen app!

Ravioli and mozzarella and tomatoes, oh my! Every bit as delicious as it is beautiful, this crustless pie is our new favorite way to serve up store-bought ravioli. Switch up the ravioli fillings to reimagine this dish again and again.

Chicken, Sweet Potato Swiss chard Phyllo Pot Pie beauty, as seen on Food Network Kitchen Live.

What is the Best Ginisang Sayote Dish and How Do You Make it Tasty

Ginisang Sayote is an original Filipino dish that is commonly done by stir-frying and sauteing the vegetables combined with meat, some herbs, and spices. It is straightforward to cook and will take at least one episode of your most hated TV show to finish the cooking.

Aside from that, the ingredients are so simple and affordable that you can even feed the whole Barangay without hurting your wallet. That’s how cheap it can get, especially if the price of vegetables is down. Just let them bring their rice, or it will hurt your budget so much if you include it in your charitable feeding.

Moreover, this meal is not only affordable and straightforward but healthy as well. Sayote (chayote) isn’t only a versatile veggie, but filled with an abundant supply in nutrients too! Plus, you can make it extra special by adding some vegetables and splurge it with some expensive meat because it works well with almost any meat from lean to seafood such as beef, pork, chicken, and shrimp.

The texture of Ginisang Sayote is one of a kind, especially when it’s cooked. It is a spongy veggie meaning it can suck in flavors pretty well.

What Is Chayote?

Chayote also is known as Chocho, mirliton squash, vegetable pear, its scientific name is Sechium edule and belongs to the gourd family, Cucurbitaceae. Other plants in the Cucurbitaceae family are pumpkin, zucchini, cucumber, melon. Chocho is an edible squash that is grown in the Caribbean, Asia, Florida, Central, And South America. The entire plant including roots, leaves, shoots, fruits is edible. It is enjoyed for both it is culinary and medicinal uses.

Chayote can be eaten raw, cooked, fried, boiled, baked and mashed.

Chayote has many health benefits, is low in calories one chayote has 39 calories only, high in vitamin C and folate. Chayote has many antioxidants, including, quercetin, myricetin, kaempferol, and morin. (1)

More squash recipes

Made with chayotes, tomatoes, bell pepper, onions, cilantro, limes, seasoning

Method: stovetop
Time: over 5 hours

Made with bread crumbs, chayote fruit, water, salt, onion, butter or margarine, black pepper, non-stick cooking spray

Method: oven, stovetop
Time: 30-60 minutes

Made with Monterey Jack cheese, queso fresco, eggs, chayotes, butter, onion, garlic

Method: oven, stovetop
Time: 1-2 hours

Made with black pepper, chayote, butter, flour, milk

Method: stovetop, microwave
Time: under 30 minutes

Made with sour cream, salt and freshly ground black pepper, onion, olive oil, garlic, chayotes, vegetable stock, white wine, dill

Method: stovetop
Time: 30-60 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with salt and pepper, butter, eggs, chayotes, cream cheese, onion, milk

Method: oven
Time: 30-60 minutes

Made with salt and pepper, water, chayote squash, butter, basil, unrefined sugar, white onion

Method: stovetop
Time: under 30 minutes

Made with sharp Cheddar cheese, Parmesan cheese, red onion, olive oil, chayotes, anaheim or poblano chiles, corn kernels, black pepper, salt, evaporated milk

Method: stovetop
Time: 30-60 minutes

Made with onion, green onions, garlic, parsley, celery, green pepper, olive oil or margarine, Italian bread crumbs, Romano cheese, fresh shrimp

Method: oven, stovetop
Time: 30-60 minutes

Made with butter, Parmesan cheese, chayotes, salt and pepper, breadcrumbs, Muenster cheese, eggs

Method: oven, stovetop
Time: 30-60 minutes

Made with salt and freshly ground black pepper, limes, chayotes, red bell pepper, olive oil

Made with black pepper, salt, chayote squash, white onions, butter or margarine, vegetable oil, dried oregano

Method: stovetop
Time: under 30 minutes

Made with green onion, Parmesan cheese, chayotes, margarine, green onions, salt, ground nutmeg

Method: stovetop
Time: under 30 minutes

Made with salt and pepper, Jack cheese, chayotes, butter, cooked ham, whipping cream

Method: oven, stovetop
Time: 1-2 hours

Made with dried epazote, salt, chayotes, tomatoes, water, garlic, vegetable oil, onion, Arbol chilies