Serve this delicate mild-tasting squash side dish with your next dinner. Roasted Chayote Squash with Herbs is an easy dish to prepare and is delicious to eat.
I received complimentary product from Melissa’s Produce to aid in the creation of the #FreakyFruitsFriday recipes. All opinions are mine alone. #ad #sponsored #MelissasProduce
This is the second Friday for our #FreakyFruitsFriday event hosted by Camilla of Culinary Adventures with Camilla and sponsored by Melissa’s Produce. I had only heard of a few of the fruits that were sent to me and the others had me doing some research to see what they were all about. The Freaky Fruits really aren’t freaky as much as they are very cool-looking fruits.
In our boxes we received Kiwano Melons, Passion Fruits, Cherimoya, Rambutans, Dragonfruits, Pomegranates, Strawberry Papayas, Blood Oranges, and Chayote Squash. How many of them have you heard of or tried?
Next Friday will be our last freaky fruit Friday but we will be sharing our recipes using the freaky fruits today and next week. At the end of this post, you will find the recipes linked up today for the event. They are GOOD! You can also search the #FreakyFruitsFriday hashtag on social media. Also, be sure to follow the #FreakyFruitsFriday Pinterest board.
For this recipe, I used the Chayote Squash that was sent and added a few other ingredients to turn it into a side dish. This squash is considered a fruit (like the tomato) and it’s light green color with the mild cucumber taste makes it perfect to roast in the oven. It does take longer to roast than other squashes I have cooked.
You can eat all of the chayote, the skin and seeds included. It can be eaten raw, used in soups, or roast it as I did. The squash takes on the flavorings used with it, which makes it a perfect food to cook with.
Tips to Make this Recipe:
Dice the chayote squash into about 1-inch pieces and place on a baking sheet with the onions, herbs and seasonings. Then drizzle the olive oil and toss gently to coat. Roast in oven till tender, about 40-45 min. Serve!
Roasted Chayote Squash with Herbs
- 1 chayote squash
- 1/2 small onion, chopped
- 1 tsp garlic powder
- 1 tsp fresh thyme
- 1 tsp fresh rosemary, finely chopped
- 1 1/2 - 2 tbsp olive oil
- Preheat oven to 400 degrees.
- Cut chayote squash into about one inch pieces. No need to peel or remove seeds. You can eat the entire fruit.
- Place squash on baking sheet with the onions and the herbs. Season with a little salt and pepper. Drizzle olive oil over the mixture and toss gently to coat everything.
- Roast in oven for about 40-45 minutes or until tender. Serve immediately.
#FreakyFruitsFriday Recipes for October 11, 2019
- Asian Strawberry Papaya Salad by Frugal & Fit
- Blood Orange Chicken Red Peppers and Spinach by Cindy’s Recipes and Writings
- Blood Orange, Pomegranate, and Avocado Salad by Kate’s Recipe Box
- Chayote Squash-Apple Crisp by Kelly Lynn’s Sweets and Treats
- Chayote with Roasted Tomatoes and Chile by Karen’s Kitchen Stories
- Dragonfruit and Pomegranate Mojito by Hezzi-d’s Books and Cooks
- Dragonfruit-Vanilla Bean Layer Cake by Culinary Adventures with Camilla
- Easy Passion Fruit Whip by A Day in the Life on the Farm
- Roasted Chayote Squash with Herbs by Blogghetti
- Super Green Smoothie with Tropical Fruit by Simple and Savory
- Vegan Coconut Lime Trifles with Tropical Fruit Salad by The Baking Fairy
- Yogurt Panna Cotta by Cooking with Carlee
October 18th is the last Freaky Fruits event!
Wendy Klik says
I Love roasted vegetables and I don’ t see why this squash would be any different.
I need to try roasting this squash, it sounds great!
What a great side dish idea. I love that you roasted this squash and didn’t boil it.
I really like chayote, so this looks absolutely fabulous to me! I need to see if I can grow some in our garden next year.
Valentina | The Baking Fairy says
This sounds like a delicious way to enjoy chayote squash. I am loving all those golden brown, caramelized bits!
Mother of 3 says
I had only heard of 4 of the fruits you received. Sounds like an interesting assortment and since I have yet to find a squash I don’t like I bet I’d love this dish.
Linda Putnam says
I can’t wait to try this! Ty!
You’re most welcome