Ingredients:
4 chayote squash (about 2 to 2 1/2 pounds)
3 tablespoons butter
4 shallots, thinly sliced (about 3/4 cup)
4 cloves garlic, minced (about 1 heaping tablespoon)
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped chives, parsley, and/or grated Parmesan cheese, garnish
Method:
Gather the ingredients.
Slice the squash in half lengthwise and scoop out the seeds. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash.
Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.
Add the sliced chayote squash to the skillet and continue to cook, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper.
Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.
4 chayote squash (about 2 to 2 1/2 pounds)
3 tablespoons butter
4 shallots, thinly sliced (about 3/4 cup)
4 cloves garlic, minced (about 1 heaping tablespoon)
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped chives, parsley, and/or grated Parmesan cheese, garnish
Method:
Gather the ingredients.
Slice the squash in half lengthwise and scoop out the seeds. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash.
Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.
Add the sliced chayote squash to the skillet and continue to cook, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper.
Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.
