Chayote, Choko, Mirliton, are all names for this fast growing vining squash. It is high in vitamin C, and very versatile. When the fruits are picked young, the skin and seeds are tender enough to eat and you can replace zucchini in most recipes with Chayote. It can be eaten raw (peeled) in salads. The more mature fruits need to be cooked longer and the skin becomes tough... at this later stage they can be baked and go really nicely with a white sauce or mixed with potato in a gratin (Look up recipes online for stuffed Mirliton for a start).
The ones used for this dish are at the young stage. And the whole fruit, skin, flesh and seed are all cooked and eaten in a recipe that takes about 10 minutes to complete!
Serves 2 people as a delicious side dish.
1 young chayote squash
1/2 large white or yellow onion
2 Tbsp (Tablespoon) soy sauce/tamari
1 Tbsp organic honey
1 Tbsp sesame seeds
1/2 tsp (teaspoon) sesame oil (just a splash!)
splash of Siracha or other hot sauce if desired
1 Tbsp coconut oil (divided).
Start with the onion as it will take the longest. Heat up a heavy bottomed frying pan to medium heat with half the coconut oil. Cut your onion in thin long slices and get them going. As soon as they have started to release their juices, turn the heat to low stir, and put a lid on so the onions start to caramelize (release their sugars).
While that is gently cooking, get your second pan or skillet, and start heating up the rest of the coconut oil to medium heat. Slice one chayote into about 1/3 inch slices. Then lay the slices onto the heating pan. Turn the slices when they have browned gently on one side. They are all done when you can stick a fork through a slice and it feels soft. You'll also notice they will start releasing their juices. Keep stirring your onions occasionally while waiting for the chayote to cook, and if you can keep track of one more task...
Mix the sauce! Place the soysauce, honey, sesame seeds, sesame oil and hot sauce into a tiny bowl or glass. Stir well with a fork until its all combined. Set aside to top your final creation.
Put it all together! Layer your chayote slices, top with caramelized onions and drizzle the sauce over top. Eat warm, or at room temperature.
This side dish goes really nicely with fish, or tofu, on top of rice.