As soon as I saw the chayote squash I knew I had to have it; I don't ever remember seeing one before and what could be more ideal for a food variety challenge than that? The squash is shaped like a pear but the skin is wrinkly like a crookneck squash and then some.
When opened, the inside has the color and texture of a granny smith apple. It can be eaten raw or cooked. We went with the recommendation of others and cooked it for a few minutes in order to maintain crispness. The recipe I found online involved slicing it into wide strips and cooking it in a little bit of olive oil, garlic, salt, pepper, cayenne and lemon juice. The recipe actually called for vinegar and people recommended substituting lime juice instead. We didn't have limes handy so lemons worked. I also forgot to add a little sugar, which might have accentuated some of the other flavors but wasn't critical. One pleasant surprise was that when I handed my wife a small plate with the cooked squash on it she actually ate it all. I probably used a little too much lemon juice but she said it tasted fine. The cayenne pepper added a nice kick to it and I can still feel just a little tingling on my lips.
I'll skip the nutritional stuff today because we really need to get out of the house and do something.
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