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Oh my, I love chayote squash and I have converted many a squash/vegie haters with this recipe. It is so simple I almost feel like it isn't a recipe and shouldn't take credit. Many of you on here are so creative you may already make it exactly like this.
I cut it in half both ways and then slice it like failry thin apple wedges. I pour enough melted butter over to coat in a glass loaf pan (seems to work best for the way I like them) Then I roast them at 375-400 in the oven and stir every 15 minutes for about 45 minutes,, or until they are slightly caramelized and turning golden. I have even added nutmeg, or cinnamon for a slightly different effect.
These could replace apples with red cabbage and is a great side dish along with creamed whipped rutabaga (just like mashed potato) for a roasted goose at Holiday time. If you can have the alcohol, the goose can be roasted with a little apple liqueur, like calvados in the pan and red pearl onions or small shallots in the pan left in their skins. After the bird is done, use the drippings and juices in the pan and the onions and add an egg and cream mixture to make a sort of custard to be served along side the meat with a little touch of winter savory it is great!
This would be like a Yorkshire pudding without the flour. I have made it this way before and I liked it better. I could see adding a little sausage and nuts to it so it is like a stuffing too!
Happy Holidays!
I cut it in half both ways and then slice it like failry thin apple wedges. I pour enough melted butter over to coat in a glass loaf pan (seems to work best for the way I like them) Then I roast them at 375-400 in the oven and stir every 15 minutes for about 45 minutes,, or until they are slightly caramelized and turning golden. I have even added nutmeg, or cinnamon for a slightly different effect.
These could replace apples with red cabbage and is a great side dish along with creamed whipped rutabaga (just like mashed potato) for a roasted goose at Holiday time. If you can have the alcohol, the goose can be roasted with a little apple liqueur, like calvados in the pan and red pearl onions or small shallots in the pan left in their skins. After the bird is done, use the drippings and juices in the pan and the onions and add an egg and cream mixture to make a sort of custard to be served along side the meat with a little touch of winter savory it is great!
This would be like a Yorkshire pudding without the flour. I have made it this way before and I liked it better. I could see adding a little sausage and nuts to it so it is like a stuffing too!
Happy Holidays!
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