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Simple Sautéed Chayote: A Versatile & Delicious Vegetable Side

Discover how to make simple sautéed chayote, a healthy, low-calorie, and incredibly versatile vegetable side dish perfect for any meal. Easy to prepare and flavorful!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Vegetables
Ingredients Method

Ingredients
  

  • 2 medium chayote squashes about 1 lb total
  • 2 tablespoons olive oil or avocado oil
  • 1/2 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • Optional: Pinch of red pepper flakes for a little heat
  • Optional: Fresh parsley or cilantro chopped, for garnish

Method
 

  1. Prepare the chayote: Wash the chayote squashes. Using a sharp vegetable peeler, carefully peel away the tough outer skin. Be aware that chayote can be a bit slippery. Cut each squash in half lengthwise, then remove the large, flat seed in the center. Slice the chayote halves into 1/4-inch thick half-moons.
  2. Sauté the aromatics: Heat the olive oil in a large sauté pan or skillet over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  3. Add chayote and seasonings: Add the sliced chayote to the pan with the onions. Stir to coat with the oil. Sprinkle with salt, black pepper, and optional red pepper flakes. Cook for 8-10 minutes, stirring occasionally, until the chayote is tender-crisp. You want it cooked through but still with a slight bite.
  4. Finish and serve: Taste and adjust seasoning if needed. Remove from heat. If using, stir in fresh chopped parsley or cilantro just before serving. Serve hot as a delicious side dish.