16 Delicious Chayote Recipes for Every Occasion

Perfect for those nights when you’re craving something fresh yet comforting, chayote squash is the unsung hero of versatile veggies. Whether you’re whipping up a quick weeknight dinner or looking for a standout dish for your next gathering, these 16 delicious chayote recipes promise to delight. From savory soups to crisp salads, there’s something here for every occasion. Let’s dive into the culinary possibilities of this underrated ingredient!

Spicy Stir-Fried Chayote with Garlic

You’ve probably overlooked chayote at the grocery store, but this underrated squash is a stir-fry game-changer. Spicy Stir-Fried Chayote with Garlic is a quick, flavorful side that pairs perfectly with grilled meats or rice.

Ingredients

For the stir-fry:

• 2 chayotes, sliced into thin strips
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes to the skillet. Stir-fry for 30 seconds until fragrant but not browned.
3. Add chayote strips to the skillet. Spread them out in a single layer for even cooking.
4. Sprinkle salt over the chayote. Stir-fry for 5 minutes, tossing occasionally, until the chayote is tender-crisp.
5. Remove from heat immediately to prevent overcooking. The chayote should retain some bite.

Tip: For extra crispness, soak chayote strips in ice water for 10 minutes before cooking.Tip: Always preheat your skillet to avoid soggy vegetables.Tip: Use a wide, flat spatula for easy tossing and even cooking.Spicy Stir-Fried Chayote with Garlic offers a crunchy texture with a mild heat that builds. Serve it atop a bowl of steamed rice or alongside a juicy steak for a satisfying meal.

Chayote and Chicken Soup

Simple yet satisfying, this Chayote and Chicken Soup combines tender chicken with crisp chayote in a savory broth. Perfect for any season, it’s a comforting dish that’s easy to make.

Ingredients

• For the broth:
  • 1 lb chicken breast, cubed
  • 6 cups water
  • 1 tbsp salt
• For the soup:
  • 2 chayotes, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp ground black pepper

Instructions

1. In a large pot, bring water to a boil over high heat.
2. Add chicken breast and salt to the boiling water. Reduce heat to medium and simmer for 20 minutes.
3. While the chicken cooks, heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
4. Add diced chayote to the skillet. Cook for another 5 minutes, stirring occasionally.
5. Once the chicken is cooked, remove it from the broth and shred it using two forks.
6. Return the shredded chicken to the pot. Add the sautéed vegetables and black pepper. Simmer for 10 minutes.
7. Tip: For a richer flavor, let the soup sit covered for 5 minutes off the heat before serving.
8. Tip: If the soup is too thick, add a little more water to reach your desired consistency.
9. Tip: Garnish with fresh cilantro for a burst of color and flavor.

Aromatic and hearty, this soup boasts a delightful contrast between the soft chicken and the slightly crunchy chayote. Serve it with a side of warm cornbread for a complete meal.

Roasted Chayote with Herbs

Let’s dive into a simple yet flavorful dish that brings out the best in chayote. Roasting enhances its natural sweetness, while herbs add a fresh punch.

Ingredients

• For the chayote:
  • 2 medium chayotes, halved and seeded
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the herbs:
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Toss chayote halves with olive oil and salt in a bowl. Tip: Ensure each piece is evenly coated for uniform roasting.
3. Arrange chayote cut-side down on a baking sheet. Tip: Leaving space between pieces helps them roast instead of steam.
4. Roast for 25 minutes, or until edges are golden and flesh is fork-tender.
5. Flip chayote halves and sprinkle with rosemary, thyme, and black pepper. Tip: Adding herbs halfway prevents burning while infusing flavor.
6. Roast for another 5 minutes to meld flavors.

Just out of the oven, the chayote is tender with a slight crispness. The herbs create a fragrant crust. Serve alongside grilled chicken or chop into salads for a refreshing twist.

Chayote Salad with Lime Dressing

Brighten up your meal with this refreshing Chayote Salad, tossed in a zesty lime dressing that’s both light and flavorful.

Ingredients

• For the salad:
  • 2 chayotes, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Peel the chayotes and slice them thinly. Tip: Use a mandoline for even slices.
2. Soak the sliced chayotes and red onion in ice water for 10 minutes to crisp them up. Drain well.
3. In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until well combined. Tip: Adjust honey for sweetness if needed.
4. In a large bowl, combine the drained chayotes, red onion, and cilantro.
5. Pour the dressing over the salad and toss gently to coat. Tip: Let it sit for 5 minutes before serving to enhance flavors.

Refreshingly crisp with a tangy kick, this salad pairs wonderfully with grilled meats or as a standalone light lunch. Try adding avocado slices for extra creaminess.

Chayote and Cheese Casserole

Ready to elevate your casserole game? This Chayote and Cheese Casserole blends mild chayote with rich cheese for a comforting dish.

Ingredients

• For the filling:
  • 2 chayotes, peeled and sliced into 1/4-inch pieces
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 1/4 tsp salt
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Boil chayote slices in salted water for 5 minutes until slightly tender. Drain well.
3. Layer half the chayote slices in a greased 8×8 baking dish.
4. Sprinkle half the cheddar cheese over the chayote.
5. Repeat layers with remaining chayote and cheese.
6. Pour heavy cream evenly over the top.
7. Mix breadcrumbs with melted butter in a small bowl.
8. Sprinkle breadcrumb mixture over the casserole.
9. Bake for 25 minutes until top is golden and bubbly.

Enjoy the creamy texture and the subtle sweetness of chayote paired with sharp cheddar. Serve with a crisp green salad for a balanced meal.

Steamed Chayote with Soy Sauce

Always looking for a simple yet flavorful side dish? Steamed chayote with soy sauce is a quick, healthy option that pairs well with any meal.

Ingredients

• For steaming:
  • 2 chayotes, halved and seeded
  • 1 cup water
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 clove garlic, minced

Instructions

1. Fill a pot with 1 cup of water and bring to a boil over high heat.
2. Place the chayote halves in a steamer basket. Lower the basket into the pot. Cover and steam for 10 minutes, or until the chayote is tender when pierced with a fork.
3. While the chayote steams, mix soy sauce, sesame oil, sugar, and minced garlic in a small bowl to make the sauce.
4. Once steamed, remove the chayote from the pot and let it cool slightly. Cut into slices if desired.
5. Drizzle the soy sauce mixture over the steamed chayote before serving.

Unbelievably tender, the chayote absorbs the savory sauce beautifully. Try serving it alongside grilled fish or chicken for a balanced meal.

Chayote and Shrimp Stir-Fry

Just when you thought stir-fries couldn’t get any more versatile, here comes Chayote and Shrimp Stir-Fry to prove you wrong. This dish combines crisp chayote with succulent shrimp for a quick, flavorful meal.

Ingredients

• For the stir-fry:
  • 1 chayote, peeled and sliced into thin strips
  • 1/2 lb shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
• For the sauce:
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp to the skillet, sprinkle with 1/4 tsp salt, and cook for 2 minutes until pink. Remove and set aside.
3. In the same skillet, add the chayote strips and remaining 1/4 tsp salt. Stir-fry for 3 minutes until slightly tender.
4. Tip: Keep the heat high to ensure the chayote stays crisp.
5. Return the shrimp to the skillet with the chayote.
6. In a small bowl, mix 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp sugar. Pour over the shrimp and chayote.
7. Stir-fry everything together for another 2 minutes until well combined and heated through.
8. Tip: Taste the sauce before adding to adjust sweetness or saltiness as needed.
9. Serve immediately while hot.
10. Tip: Garnish with sesame seeds for an extra crunch and visual appeal.

Vibrant and crisp, the chayote offers a refreshing contrast to the tender shrimp. Serve it over a bed of steamed rice or alongside a light salad for a complete meal.

Chayote Smoothie with Mint

Got a chayote lying around? Blend it into this refreshing smoothie with a hint of mint for a quick, healthy sip.

Ingredients

• For the smoothie:
  • 1 chayote, peeled and diced
  • 1 cup almond milk
  • 1 tbsp honey
  • 5 mint leaves
  • 1/2 cup ice cubes

Instructions

1. Peel the chayote and dice it into small pieces for easier blending.
2. Add the diced chayote, almond milk, honey, and mint leaves to a blender.
3. Blend on high speed for 1 minute, or until the mixture is smooth.
4. Add the ice cubes and blend again for 30 seconds to chill the smoothie.
5. Pour into a glass and serve immediately for the best flavor.

Silky smooth with a crisp, clean finish, this chayote smoothie is perfect for a hot day. Try garnishing with a mint sprig for an extra touch of freshness.

Grilled Chayote with Chili Flakes

Enjoy a simple yet flavorful side dish that brings a bit of heat to your table. Grilled chayote with chili flakes is quick to prepare and pairs well with any main.

Ingredients

• For the chayote:
  • 2 medium chayotes, halved and seeded
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For seasoning:
  • 1/2 tsp chili flakes
  • 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush the chayote halves with olive oil and sprinkle with salt.
3. Place the chayote halves cut-side down on the grill. Grill for 5 minutes.
4. Flip the chayote halves. Sprinkle with chili flakes and black pepper.
5. Grill for another 5 minutes, or until the chayote is tender and has grill marks.
6. Remove from the grill. Let cool for 2 minutes before serving.

The grilled chayote turns slightly sweet with a crisp-tender texture. The chili flakes add a spicy kick that contrasts beautifully. Serve it alongside grilled meats or chop it into salads for extra crunch.

Chayote and Pork Stew

Vibrant and hearty, this Chayote and Pork Stew combines tender pork with crisp chayote in a savory broth. Perfect for a cozy dinner, it’s a simple dish with deep flavors.

Ingredients

• For the stew:
• 1 lb pork shoulder, cubed
• 2 chayotes, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add pork cubes, salt, and pepper. Brown on all sides, about 5 minutes.
3. Stir in onion and garlic. Cook until soft, about 3 minutes.
4. Pour in chicken broth, scraping the bottom to release any browned bits.
5. Add cumin and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
6. Add chayote slices. Cover and simmer until chayote is tender, about 15 minutes.
7. Tip: For deeper flavor, let the stew sit for 10 minutes off the heat before serving.
8. Tip: If the broth is too thin, simmer uncovered for the last 5 minutes to reduce.
9. Tip: Serve with a squeeze of lime for a fresh contrast to the rich stew.

Warm and comforting, the stew’s broth is rich with the sweetness of chayote and the savoriness of pork. Try serving it over steamed rice or with warm tortillas for a complete meal.

Chayote Chips with Sea Salt

Looking for a crunchy, healthy snack? These chayote chips are easy to make and perfectly salted.

Ingredients

• For the chips:
  • 2 chayotes, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

Instructions

1. Preheat oven to 225°F.
2. Line a baking sheet with parchment paper.
3. Toss chayote slices with olive oil in a bowl.
4. Arrange slices in a single layer on the baking sheet.
5. Sprinkle sea salt evenly over the slices.
6. Bake for 45 minutes, then flip each slice.
7. Bake for another 45 minutes or until crispy.
8. Let cool on the baking sheet for 5 minutes.

Keep an eye on the chips after flipping to prevent burning. For extra crispiness, leave in the oven with the door slightly ajar after turning off the heat. Store in an airtight container to maintain crunch. Kicking back with these chips? Their light crisp and mild flavor pair well with spicy dips or as a standalone treat.

Chayote and Corn Salad

This refreshing Chayote and Corn Salad is perfect for summer gatherings. Toss together crisp chayote, sweet corn, and a zesty lime dressing for a dish that’s both light and satisfying.

Ingredients

• For the salad:
  • 2 chayotes, peeled and diced
  • 1 cup corn kernels, fresh or frozen
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a pot of water to a boil over high heat.
2. Add the diced chayote to the boiling water. Cook for 3 minutes until slightly tender but still crisp.
3. Drain the chayote and immediately rinse under cold water to stop the cooking process.
4. In a large bowl, combine the cooked chayote, corn kernels, and red onion.
5. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

A crisp texture and bright flavors make this salad a standout. Serve it alongside grilled meats or as a topping for tacos for an extra crunch.

Chayote Stuffed with Ground Beef

Overlooked in many kitchens, chayote squash is a versatile vessel for hearty fillings. This recipe transforms it into a savory dish with ground beef.

Ingredients

• For the chayote:
  • 2 medium chayote squashes
  • 1 tbsp olive oil
• For the filling:
  • 1 lb ground beef
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 cup breadcrumbs
  • 1 egg
• For topping:
  • 1/4 cup shredded cheese

Instructions

1. Preheat oven to 375°F.
2. Cut chayotes in half lengthwise. Scoop out seeds to create a hollow.
3. Brush chayote halves with olive oil. Place on a baking sheet.
4. In a skillet over medium heat, cook ground beef until browned, about 5 minutes.
5. Add onion and garlic to the skillet. Cook until onion is translucent, about 3 minutes.
6. Stir in salt, pepper, and cumin. Remove from heat.
7. Mix breadcrumbs and egg into the beef mixture.
8. Fill each chayote half with the beef mixture. Top with shredded cheese.
9. Bake for 25 minutes, or until chayote is tender and cheese is melted.

Light and fluffy inside, the chayote offers a subtle sweetness against the savory beef. Serve with a side of rice for a complete meal.

Chayote and Coconut Milk Curry

Easy to make and packed with flavor, this Chayote and Coconut Milk Curry is a must-try for anyone looking for a quick, delicious meal. Its creamy texture and rich taste will leave you craving more.

Ingredients

• For the curry:
• 2 chayotes, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat (350°F).
2. Add 1 finely chopped onion and sauté until translucent, about 3 minutes.
3. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
4. Add 2 peeled and diced chayotes to the pan, stirring to combine with the onions and garlic.
5. Sprinkle 1 tsp curry powder, 1/2 tsp turmeric, and 1/2 tsp salt over the chayotes, mixing well to coat.
6. Pour in 1 cup water and bring the mixture to a simmer, then reduce heat to low.
7. Cover the pan and let the chayotes cook until tender, about 10 minutes, stirring occasionally.
8. Once the chayotes are tender, add 1 can (13.5 oz) coconut milk, stirring to combine.
9. Simmer the curry uncovered for another 5 minutes to allow the flavors to meld.
10. Remove from heat and let it sit for 2 minutes before serving.

Creamy and aromatic, this curry pairs wonderfully with steamed rice or flatbread. The chayotes add a slight crunch, contrasting beautifully with the smooth coconut milk sauce.

Pickled Chayote with Ginger

Ready to add a crunchy, tangy twist to your pantry? Pickled chayote with ginger is a refreshingly simple preserve that packs a punch.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1 tbsp salt
• For the pickles:
  • 2 chayotes, thinly sliced
  • 1 inch ginger, peeled and julienned

Instructions

1. In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until sugar dissolves. Tip: Use a wooden spoon to stir to prevent scratching your pan.
2. Place chayote slices and ginger in a clean, heatproof jar. Tip: Layer them alternately for a more aesthetic look.
3. Pour the hot brine over the chayote and ginger, ensuring they are completely submerged. Tip: Leave about 1/2 inch headspace to allow for expansion.
4. Seal the jar tightly and let it cool to room temperature. Then refrigerate for at least 24 hours before serving.

Now the pickled chayote with ginger offers a crisp texture and a balance of sweet, sour, and spicy flavors. Try it as a zesty topping for tacos or alongside grilled meats for an extra kick.

Chayote and Tomato Salsa

Fresh chayote and ripe tomatoes come together in this vibrant salsa that’s perfect for summer gatherings. It’s a quick, no-cook recipe that packs a punch.

Ingredients

• For the salsa:
  • 2 chayotes, diced (about 2 cups)
  • 2 large tomatoes, diced (about 2 cups)
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. Wash and dice the chayotes and tomatoes into 1/4-inch pieces for uniform texture.
2. Finely chop the red onion and jalapeño, ensuring to remove the seeds from the jalapeño for less heat.
3. Combine the diced chayotes, tomatoes, red onion, jalapeño, and chopped cilantro in a large bowl.
4. Add lime juice and salt to the bowl. Tip: Fresh lime juice enhances the flavors better than bottled.
5. Gently toss all ingredients until well mixed. Tip: Let the salsa sit for 10 minutes before serving to allow flavors to meld.
6. Adjust salt if needed after tasting. Tip: For a smoother salsa, pulse half of it in a blender briefly.

Perfectly crunchy chayote and juicy tomatoes make this salsa refreshingly different. Serve it with grilled fish or as a topping for tacos to add a fresh twist.

Conclusion

Zesty and versatile, these 16 chayote recipes are sure to spice up your meal planning! Whether you’re a seasoned chef or a curious newbie, there’s something here for every taste and occasion. We’d love to hear which dishes become your favorites—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies by pinning this article on Pinterest. Happy cooking!