Squash was served at the first Thanksgiving, but chayote-common to southwestern cooking-has only recently been sold nationwide. Cilantro, garlic and chives accent this dish.
Recipe information
Yield
Serves 14
Ingredients
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped white onion
1 1/2 tablespoons minced garlic
2 3/4 poundschayote squash, peeled, pitted, cut crosswise into 1/4-inch slices
18 ounces zucchini, cut crosswise into 1/4-inch slices
14 ounces yellow crookneck squash, cut crosswise into 1/4-inch slices
3 tablespoons chopped chives
3 tablespoons chopped fresh cilantro
Preparation
Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.
