Roasted Chayote

One of my favourite grocery stores is T.Phat, a small chain store in Ontario which caters to the Asian, Jamaican, Mexican, Filipino, Indian and Western markets. I always have a fantastic time when I shop there. I wander each and every aisle thinking, What can I make with that? and What is that? Just fantastic!

I discovered chayote squash a little over a year ago and just love it. It is a cross between a pear and an apple but as the recipes say, cooks more like a squash. You can also just cut it and eat it raw.

Jicama is another little gem I discovered at T.Phat. There is just so much out there in the world of food and not enough days to cook them all. I have to be patient!

Belle loved this dish. As for me, I would have liked a lot more cayenne – I’d suggest you add the cayenne to your taste. Still, it was delicious.

Belle notes: I’ve fallen in love with chayote. It’s wonderful raw in a salad, lending a delightful taste of pear but without pear’s mushiness. Eaten raw, it’s crisp and refreshing. Roasted, as in this recipe, it’s incredibly good, with a slight sweetness and just enough firmness. This is now my favourite roasted veg!

Roasted chayote

Roasted Chayote Squash
Adapted from The New Steak

2 chayote squash, cut into 8 pieces (just like you would cut up an apple)
2 tbsp olive oil
2 tsp kosher salt
pinch of cayenne pepper (Adjust according to your taste)

Preheat oven to 350 degrees F. Toss the chayote pieces in olive oil to coat, then sprinkle with salt and cayenne pepper. Place chayote on a rimmed baking sheet and roast for 30 minutes. Flip the chayote pieces over and roast for an additional 15 minutes.

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