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Squash

Chayote Squash with Pickled Onions

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Ingredients

  • 2 pounds chayote squash
  • 3 Tbsp. vegetable oil
  • 3 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • 1/2 tsp. kosher or sea salt or to taste
  • 1/4 tsp. sugar or to taste
  • 1/4 tsp. freshly ground black pepper or to taste
  • 1/4 tsp. dried oregano or 1 tsp. fresh oregano
  • 1/2 cup red onion thinly sliced

Instructions

  • Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
  • Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
  • Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
  • Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.