Squash Samples

The other day I was browsing through the produce department of the Asian market. Next to the bin of Japanese eggplant I saw a strange green item that looked like like a lumpy, unripe pear. 

Wikipedia

The sign on the shelf told me it was chayote. I did a quick Google search, and found out chayote was a type of summer squash. It was on sale for only 99 cents a pound, so a cheap experiment if Hubby Tony and I ended up not liking it. I selected two squash, and put them in my basket.

Back at home, I did some more research to figure out the best way to prepare my new purchase. A video from America's Test Kitchen offered five suggestions--stir fried, sauteed, raw, pickled, and with sugar and salt. After mulling over the options, I decided to prepare each squash differently so Tony and I could compare and contrast.

I cut each squash into thin slices, then tossed the first one with a mixture of sugar and salt and let it set for 10 minutes for the flavors to meld. (The video suggested 2 teaspoons of sugar and 1 teaspoon of salt for a 12-ounce squash. Mine was closer to eight ounces, so I downsized accordingly.) I sauteed the other one with onion, then seasoned it with salt, pepper, and garlic powder.

At dinnertime Tony heated up the planned leftovers and set them on the table. I added the bowls of squash, and we took spoonfuls of each. The sweet and salty chayote was crunchy and slightly sweet. It tasted a little bit like a cucumber and the texture was similar to jicama. The sauteed one was softer, but still had a nice bite. 

By the time the meal was over there was no squash left.

Five years ago: Conspicuously Concealed