Chayote Squash

Discover the versatility of chayote squash, a mild-flavored gourd that's become a beloved ingredient in kitchens worldwide. Also known as mirliton, cho-cho, or vegetable pear, this pale green, pear-shaped squash originated in Central America and has been cultivated for centuries throughout Latin America, the Caribbean, and parts of Asia. Chayote belongs to the same family as cucumbers and zucchini, offering a subtle, crisp texture with a slightly sweet, cucumber-like flavor that makes it incredibly adaptable in both savory and sweet preparations. The beauty of chayote squash lies in its culinary flexibility and mild taste that readily absorbs surrounding flavors. Its firm, white flesh maintains structure when cooked, making it perfect for stuffing, grilling, roasting, or adding to stews and soups. In Mexican cuisine, chayote appears in everything from fresh salads to hearty guisados, while Caribbean cooks often stuff it with seasoned meat or seafood. The squash can be eaten raw when young and tender, adding crunch to salads and slaws, or cooked until fork-tender for gratins and casseroles. Even the leaves and shoots are edible when prepared properly. When preparing chayote squash, simply peel the thin skin and remove the soft seed from the center, though both are actually edible. Try roasting wedges with olive oil and herbs, adding cubes to curry dishes, or incorporating it into stir-fries where it pairs beautifully with garlic, onions, and bell peppers. Chayote's neutral flavor profile makes it an excellent substitute for potatoes in many recipes, while its natural moisture content helps create tender, flavorful baked goods when used in dessert applications.