Shirley Bovshow’s Chayote Squash with Garlic & Sun Dried Tomatoes
- • ¼ cup Grape seed oil
- • 1 large yellow onion- diced
- • 6 large cloves of garlic, minced
- ⅓ cup "Sabzi Pollo" dried herbs (dill weed, parsley flakes, leeks, cilantro) Find in Middle Eastern market
- • 8 large Chayote squash, peeled and diced into cubes
- ¼ tsp Black Pepper
- • 1 Tbs Knorr Tomato Boullion
- • 1 Tbs Knorr Chicken Boullion
- • ¼ cup water
- • 1 Lime
- • 5 oz Sun dried tomato (dry, in bag)
"Chayote squash is native to Central America and grows rampantly in Honduras, where my parents are from. Chayote thrives in a tropical climate and grows best under humid conditions so it's not a common vegetable to grow in a dry climate like mine in Los Angeles.
It's significance is that it was one of the few foods I grew up eating that made me identify with my Honduran roots.
Four years ago, I found a chayote squash in a market and planted it in my garden so it could grow in my summer garden. Chayote, like all squash, is an annual plant that dies after one year.
Well, the chayote we are eating tonight is from a four year old plant. Despite less than perfect growing conditions, and defying the odds, it continues to thrive in my garden reminding me of my hardy stock!"
- Wash, peel and dice 8 large Chayote squash and put in large bowl with 1/4 cup of water, cover with plastic and put in microwave for 5 minutes to soften and begin cooking.
- Heat ¼ cup of grape seed oil and gently fry onion, garlic and when soft and translucent, add the "Sabzi Pollo" herbs and mix with onion and garlic for few minutes to draw out flavor.
- Add the diced Chayote squash and mix in with onion, garlic and herbs.
- Sprinkle the Knorr Tomato Boullion and Knorr Chicken Bouillion evenly over vegetables, coating most of the diced pieces. Taste the Chayote to see if it has desired saltiness. Add salt or use less bouillon to taste
- Add ½ cup of water, mix and cover the pan. Low heat for 15-20 minutes until soft and broth is absorbed.
- As a final touch, add the juice of one lime to the vegetables with 5 oz of dry, sun-dried tomatoes. Cover, set heat to low and allow the vegetables to absorb most of the liquid and limejuice.
- Taste for desired softness, add pepper and serve.
- Serves 10-12.