Wow, is it already past two months since my post?! We are officially 36 days away from the end of 2024. My mom has been introducing me to the world of chayote because she and her neighbors has been growing their own crop within the last two years. My mom makes great braised sauteed versions of chayote, which I have yet to master because handling this type of vegetable with bare hands especially peeling the skin is equivalent to handling a prickly pear and cactus. I give my mom a lot of credit for getting rid of the peel from the chayote she used. I’ve been roasting chayote because it was the best way to introduce the vegetable to the my other half who is not person of color (although he has Native American blood in him through his grandfather who was part Cherokee). So what is chayote?

Chayote (Sechium edule) is a type of squash that originated in the Aztec period and it spread throughout Central America, Europe and Asia thanks to colonialism. This squash is part of the Cucurbitaceae plant family, which includes pumpkins, melons and cucumbers. Consumption of this crop has numerous health benefits. Chayote contains fiber which helps with blood sugar issues especially for people who have diabetes. The crop also contains antioxidants and anti-inflammatory biomarkers that play a role in metabolic syndrome. The contents of this crop is still being investigated further.

Personally, I’ve been roasting chayote squash with parmesan in the oven by slicing the crop into thin slices and mixing the slices with olive oil, salt, pepper and bake for about 30 minutes in a 400 degree oven. After 30 minute add the parmesan cheese and cook for another 10 minutes.

Recently, I roasted chayote with red onion at 400 degrees except I waited 10 minutes after the oven was at 400 degrees to place the chayote and red onion mixed with olive oil, salt and pepper in the oven.

Roasted Chayote tasted very good and healthy. I’d like to explore different cooking methods of chayote and even try chayote dishes at various restaurants.

References:

Kubala, J. Health Benefits of Chayote. Health. 2024 Feb 6. https://www.health.com/chayote-benefits-8432028

Gavia-García G, Rosado-Pérez J, Arista-Ugalde TL, Aguiñiga-Sánchez I, Santiago-Osorio E, Mendoza-Núñez VM. The consumption of Sechium edule (chayote) has antioxidant effect and prevents telomere attrition in older adults with metabolic syndrome. Redox Rep. 2023 Dec;28(1):2207323. doi: 10.1080/13510002.2023.2207323. PMID: 37140004; PMCID: PMC10165935.