Recipe for cooking chayote with onions (chayote con cebollas)
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
2 chayote squash (1 1/2 to 2 lbs. total)
2 med. white onions
2 Tbsp. butter or butter-replacement
1 Tbsp. canola (or other vegetable) oil
1/2 tsp. dried oregano
1/4 to 1/2 tsp. salt
Pin. of pepper
Pare and seed chayotes; cut lengthwise into 1/2-in. thick slices.
Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-in. thick slices; separate into slivers.
Heat butter and oil in skillet over med. heat until foam subsides. Add onions and oregano; sauté over med.-low heat until onions are golden, 8 to 10 mins.
Add chayote to skillet; sauté over med. heat, 3 mins.
Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10 mins.
Season with salt and pepper.
Make 4 to 6 servings.
