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Grilled Chayote Squash

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
3 wedges each

Recipe ID
C00223

Ingredients
US standard
Metric
Chayote squash, washed
5 each
5 each
Salt
To taste
To taste
Black pepper
To taste
To taste
Garlic cloves, peeled, minced
To taste
To taste
Olive oil
As needed
As needed
Southwest seasoning blend, may be used if desired
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the grill.
  3. Cut each chayote into six even wedges for a total of 30 wedges.
  4. Place in a bowl, add seasonings to taste and coat evenly. Add enough olive oil to coat the squash lightly, mixing well.
  5. For à la minute preparation, clean the cooking surface by scraping with a wire brush and coat lightly with oil.
  6. Place the chayote on the grill, mark evenly, and cook until al dente.
  7. Remove and hold for service at a minimum temperature of 135°F (57°C).