Coyote Squash... Newbie

Debber7 said:

Hi all.. I have some Coyote Squash and have no idea how to prepare it. Could someone please give
me some ideas? Thanks alot.. Deborah

I think you mean chayote, also known as mirliton, vegetable pear, and christophene. You can use it
like any other squash: fry, bake, steam, stuff, etc. They're especially good stuffed or in stuffings
for other veggies. Here are a few recipes I found, but some of them will need to be adjusted if
you're veg-n. You can look up more if you need ideas now that you know what it's called.

pastrywiz.comchayote.htmOpen ↗
recipesource.comrec0031.htmlOpen ↗ gumbopages.comcreoleOpen ↗
rat.html wchstv.commirlitonsalad.htmlOpen ↗

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Quoted message said:

Hi all.. I have some Coyote Squash and have no idea how to prepare it. Could someone please give
me some ideas? Thanks alot.. Deborah

Chayote in a Cinnamon Spiced Tomato Sauce

3 chayote, peeled with a potato peeler and chopped into cubes or 675g/1 1/2 lb peeled and cubed
marrow 5 baby courgettes, halved lengthways salt and pepper

For the tomato sauce: 4 tbsp olive oil 1 large onion, diced 3 garlic cloves, crushed 1 tsp
ground cinnamon
1/2 tsp ground cloves 1 tbsp tomato puree 450g/1lb tomatoes, finely diced handful of raisins large
handful of coriander leaves, chopped 2 jalapeno peppers, chopped

First make the tomato sauce: heat the olive oil in a saucepan and when hot, fry the onion and garlic
gently until soft. Stir the cinnamon and cloves into the onions, then add the tomato puree, diced
tomatoes, raisins, chopped coriander and chillies together with a little water to loosen the sauce.
Simmer for 10 minutes.

Now prepare the vegetables: parboil the chayote or marrow and the courgettes in salted boiling
water until they start to soften. Drain and stir them into the sauce. Simmer gently for 15 minutes.
Season to taste.

Serve dish accompanied with sweet potato mashed with olive oil and chopped fresh thyme and garnish
with courgette flowers that have been gently sautéed in olive oil.

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Cueza a la Veracruzana (Chayote Root Veracruz Style)

3 lbs Cueza, peeled and cut in 1 inch slices (may substitute potato) 8 cloves garlic, chopped 1 cup
onion, finely chopped 2 tbsp olive oil 4 lbs tomatoes, peeled, seeded and chopped 2 pimentos, cut in
strips 1 tbsp sea salt 1 tsp freshly ground black pepper 4 bay leaves 1 tsp oregano 4 tbsp margarine
2/2 cup stuffed green olives, sliced
3/2 cup capers 12 guero chillies (fresh or canned)

Boil the Cueza in salted water for 20 minutes, drain and reserve. While the Cueza is cooking, sauté
the garlic and onion in the oil for 3 minutes. Add the tomatoes and bring to a boil. Add the
pimentos and cook, stirring for 2 more minutes. Add the salt, black pepper, bay leaves and oregano,
cover and cook on low heat for 10 minutes. Turn off the heat. Preheat the oven to 375F. Sauté the
Cueza in the margarine until golden brown turning to brown both sides.

Arrange the browned Cueza in an oven proof baking dish, cover with the tomato mixture and sprinkle
with olives, capers and guero chiles on top. Cover with banana leave (or aluminium foil) and bake
for 25 minutes or until bubbly. Serve with a green salad or sautéed spinach.