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A fun squash, chayote is now in season

Recipe: Chayote casserole could be holiday dish

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED OCT 20, 2019

Chayote has a large seed that must be removed. (Photos: Debbie Arrington)

Chayote are fun to grow. On trellises, the fruit dangles down for easy picking. Just watch out for any prickles when grabbing a vegetable pear.

Watch out for prickles when harvesting chayote.

The vines can grow 30 feet or more and will cover anything in their way -- such as an arbor or a garden shed. The squash arrives late in the season and keeps for up to a month in the refrigerator.

Native to the Caribbean, chayote is also known as mirliton squash. In Louisiana, it's a traditional part of Cajun and Creole Thanksgiving and holiday get-togethers.

Usually, I cook chayote as simply as possible. I split them open, pop out the over-sized seed and microwave them on a pie plate; cut side down first. (Don't bother peeling.) I zap them on high for 3 minutes, covered, then turn them over for another 3 minutes or until fork tender. (Big ones take longer.) Topped by cheese or butter, it's an instant side dish.

For upcoming holiday get-togethers (or any time there's an abundance of chayote), try this easy casserole. By steaming the chayote first, it cuts down on oven time and keeps the pretty green squash cubes from making the sauce soggy.

Chayote casserole

Serve 4 to 6

Ingredients :
3 large chayote squash, peeled and cubed
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon instant chicken or vegetable broth granules
1 cup milk (1% fat or more)
1/4 cup grated parmesan
1/4 cup grated cheddar cheese
1/4 cup bread crumbs

Instructions:

Preheat oven to 350 degrees F.

To prepare chayote: Wash chayote and, with a sharp knife, cut in half lengthwise. Pop out seed halves. Peel squash and cube into 1/2-inch pieces. Steam cubed chayote until fork tender, about 8 to 10 minutes.

Meanwhile, make sauce. In a heavy saucepan over medium heat, melt butter. Add flour and chicken or vegetable broth granules to make a roux. As the roux bubbles, gradually whisk in milk. Let the sauce thicken, stirring often. When sauce reaches desired consistency, remove from heat and stir in parmesan cheese.

Fold steamed chayote into sauce, then put the mixture in a buttered 8-inch casserole dish. Sprinkle grated cheese and bread crumbs over top.

Bake at 350 degrees for 30 minutes or until bubbly and crumbs are golden. Serve warm.

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Garden Checklist for week of July 21

Your garden needs you!

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.

* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.

* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.

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