Recipe: Garlic & Lime Roasted Chayote
Because chayote has a mild flavor (somewhere between a cucumber and a summer squash), it acts as a canvas for bold seasonings. This roasting method brings out its subtle sweetness.
Ingredients
- 3-4 Large Chayotes: Peeled (optional), pitted, and sliced into 1-inch wedges.
- 2 tbsp Extra Virgin Olive Oil: For healthy fats.
- 3 cloves Garlic: Minced.
- 1 tsp Cumin: For earthiness.
- Salt and Pepper: To taste.
- Fresh Cilantro & Lime Wedges: For finishing.
Instructions
- Prep the Squash: Slice the chayote in half lengthwise. Remove the central soft seed (though the seed is edible, removing it provides a more uniform texture for roasting). Slice into wedges.
- Season: In a large bowl, toss the wedges with olive oil, minced garlic, cumin, salt, and pepper until evenly coated.
- Roast: Spread the wedges in a single layer on a baking sheet. Roast at 200°C (400°F) for 20-25 minutes, turning halfway through, until the edges are golden brown and tender.
- Finish: Squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.
