Zesty Lime Chili Chayote Squash

Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world.  I discovered them in Vietnam where they’re called Su Su. The mild flavoured flesh is similar in texture to a raw apple, with a slightly starchier bite. They hold their shape well when sautéed, are good raw and are a nice addition to a stew, soup or salad. I like them raw, with a squeeze of lime and sprinkle of chili. Try this  recipe… I would recommend a half chayote per person for a good sized side dish. It’s nutritious and healthy; 1 good sized chayote has only 39 calories, 9 grams of carbohydrates, has 3.5 grams of fibre and a quarter of your day’s recommended Vitamin C intake. Yum!

Ingredients:

1 large chayote squash

1 small onion

1 small clove garlic

1 tsp Twisted Gourmet Zesty Lime & Chili Salt

1Tbsp neutral flavoured oil (safflower is my preference)

 

Method:

Slice onion thinly. Mince small garlic clove. Wash & halve chayote. Remove heart, half again lengthwise then cut into 1/2 inch slices.

In a wok, heat oil over medium heat and add onions. Let soften, then add garlic. Saute for a few minutes or until onions are becoming translucent. Add Zesty Lime & Chili salt, then chayote squash. Stir to coat squash in oil & salt.

Cook over medium heat for 15-25 minutes or until onions have begun to carmelize, squash is nicely browned at the edges & tender. Do not cook over higher heat or onions will fry and garlic will burn. This is a nice slow sauté, to get the lovely sweetness out of the onion & the squash.

Delicious as a side dish.

 

 

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Sweet Salty Ginger Roasted Butternut Squash

Ginger Sugar Butternut Squash

Ingredients

1 Butternut Squash

1 Tbsp vegetable oil (plus oil to brush pan)

1 Tbsp Twisted Gourmet Ginger Infused Sugar

1/2 tsp sea salt

1 tsp freshly ground black pepper

Method: Heat oven to 425

Wash & peel squash. Cut to remove neck from bulb then cut each piece in half lengthwise. Use a spoon to remove seeds & fibres from the bulb, then cut into long spears roughly equal in size.

Combine Ginger Sugar with pepper and salt. Line a baking sheet with foil, and brush lightly with oil. Place squash spears on foil lined pan; baste with oil & sprinkle generously with spice mixture.

Roast for 25-30 minutes, turning once at 15 minutes.

*If you’ve never cooked butternut squash before, give it a try. It’s got a lovely mild flavour (very different than frozen squash… much tastier). It’s easy to cook and stores well while you figure out what to do with it. If you’re unsure how to cut it, check out this handy video by Martha Stewart. 

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