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INGREDIENTS 2 medium chayote 1 Tablespoon olive oil 1-2 teaspoons dried herbs pinch of salt, if desired DIRECTIONS Preheat oven to 375 degrees. The skin is edible, but if it has thorns or seems thick, peel it before cutting. Slice in half along the seam and remove the seed if it is large. Chop into bite-sized pieces. Toss with oil and herbs. Do not use the salt until after it is cooked and you have tasted it. Bake 30-45 minutes on cookie sheets or in baking pans, shaking occasionally. Pieces will be lightly browned and tender. Serve hot or at room temperature. Copyright © 2014 Stefanie Samara Hamblen |
