Tacos are rarely accompanied by a vegetable side dish. Maybe because the vegetables are found inside the taco? Or is it because tacos are supposed to be a fast finger food? That can't be it because rice and beans are served with tacos at some restaurants. Tacos were on the menu for Sunday night so I chose the chayote (because it's a Mexican squash) to be my first new vegetable for the month of February. Prior to yesterday I was unaware that melons, squash and cucumbers were all in the same family--the gourds.
The chayote squash can be eaten raw, it has a crisp texture like an apple and a mild slightly sweet flavor. Like other squashes it is high in vitamin A and vitamin C and is high in fiber.
I found a recipe on allrecipes.com that was simple enough. I peeled the squash, sliced it up and then sauteed it in some olive oil with garlic, salt, and red pepper flakes. Towards the end I added some sherry vinegar to the pan. I used too much red pepper flakes (I didn't measure)! The squash was spicier than anything else in the Mexican meal.
I've seen this creature in the store countless times and never had the courage to confront it. Any other recipe/flavor mixes that you think would go well with it?
ReplyDeleteI came across a South American recipe that fried it up with potatoes for a breakfast hash.
ReplyDeleteA few customers told me that they chop it up and add it raw to their salads.
You should try it! It seems to be quite versatile. It has a wonderful texture and the flavor is fresh and not overbearing.
I'll have to try it. I saw it again, thought of your blog, yet still couldn't get myself to pick up a couple. It almost looks like an apple, but you say it's a squash? Fascinating...
ReplyDeleteI kabobed it, and slapped it on the grill. Em, em yum, yum boy!
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