By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
138 cal · 27 min
Sautéed Chayote Squash
Recipe GLPRdbe887c441ddd5
Tender chayote squash lightly sautéed with garlic and onion, seasoned with a subtle umami note from fish sauce and finished with fresh cracked pepper. This elegant vegetable side dish brings out the delicate, mild flavor of the chayote while honoring classic French cooking technique.
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Ingredients
3 cloves garlic, minced
1 medium yellow onion, thinly sliced
3 chayote squash (about 8 ounces each), peeled, seeded, and cut into ¼-inch thick slices
3 tablespoons vegetable oil
1 tablespoon plus 2 teaspoons fish sauce
Freshly ground black pepper to taste
Directions
Heat the vegetable oil in a large sauté pan over medium heat until shimmering and fragrant, about 1 minute.
Add the minced garlic and sliced onion to the hot oil, stirring frequently. Cook for 2–3 minutes until the onion begins to soften and the garlic becomes fragrant.
Carefully add the sliced chayote squash to the pan and stir to combine with the garlic and onion mixture.
Continue cooking, stirring occasionally, for 8–10 minutes until the chayote becomes tender and lightly golden at the edges.
Drizzle in the fish sauce and stir well to distribute evenly throughout the pan.
Season generously with freshly ground black pepper and taste for seasoning, adjusting as needed.
Transfer to a serving dish and serve warm as a side course.
Comments
Chayote squash is not a standard find at Charlotte grocers—Harris Teeter and Kroger carry it intermittently, but most weeks you'll need to call ahead or make a special trip to a Latin market or Publix's produce section. Fish sauce is another stop, though Harris Teeter and Kroger usually stock it in the international aisle. The prep is honest for the stated time: peeling and chopping chayote takes real knife work, so budget at least 10 minutes before the 7-minute sauté. At roughly $1.50 per serving, it's affordable, but the ingredient hunt makes it a weekend project rather than a weeknight impulse. The dish itself reheats well and suits a side-dish role, though it demands you source the chayote first.
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