Squash

YOUR PRODUCE MAN’S

CHAYOTE SQUASH RECIPES

CHAYOTE SQUASH SALAD (SALADA DE CHUCHU)

Ingredients

1 qt                             Water                                                                                     1/2 tsp              Ground black pepper

6 ea                            Chayote squash (peeled, cores removed)               6 TBS                            Italian parsley (chopped)

3 cloves               Garlic (crushed)                                                         1/4 cup               Olive oil

1 ea                            Onion (thinly sliced)                                                         5 TBS                            White vinegar

1/2 tsp              Salt

Instructions

• Bring the water to a boil in a deep pot.
• Put the chayote squash into the boiling water and boil for 10 minutes; do not overcook. Drain in a colander.
• Slice the squash and place in a salad bowl with garlic, onion, salt, pepper, parsley, oil and vinegar. Mix well and refrigerate before serving.

Serves four to six.

GRATIN OF CHAYOTE AND ACORN SQUASH

Ingredients

1 ea                            Chayote squash                                          1/4 tsp              Ground Nutmeg

1 ea                            Acorn squash                                                        1/4 tsp              Garlic salt

5 ounces               Heavy whipping cream                            3 ea                            Eggs

2 cloves               Garlic (minced)                                          1 ea                            Jalapeño (seeded and chopped)

1/4 TBS              Dried red chiles (minced)                            4 ea                            Green-onion tops (minced)

1/4 tsp              Cayenne Pepper                                          1/4 cup              Red bell pepper (chopped)

Instructions

• Boil whole squashes for 20 minutes. Peel, halve, seed, and chop cooked squash.
• One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
• Layer buttered 9-by-12-inch baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash. Sprinkle jalapeño, onions, and bell peppers on each layer.
• Pour egg mixture over squash, and bake at 350 degrees for 15 minutes or until custard sets.

CHAYOTE, ZUCCHINI, YELLOW SQUASH MEDLEY

Ingredients

6 TBS                            Butter

1 1/2 cups               White Onions (finely chopped)

1 1/2 TBS              Garlic (minced)

2 3/4 lb               Chayote Squash (peeled, pitted, cut crosswise into 1/4-inch slices)

18 oz                            Zucchini Squash(cut crosswise into 1/4-inch slices)

14 oz                            Yellow Squash (cut crosswise into 1/4-inch slices)

3 TBS                            Chives (chopped)

3 TBS                            Cilantro (chopped)

Instructions

• Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes.
• Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes.
• Mix in herbs. Season with salt and pepper.