The days are getting shorter and there is a lingering briskness in the air, a sure sign of colder weather to come. If that wasn't enough of a sign of Autumn, the not so subtle re-emergence of pumpkin everything surely was! While I love adding pumpkins and squash to my recipes, I'm not ready yet to break into the ones often associated with winter. So instead here's a recipe with a squash we ate year round as children and to tell you the truth still do, Chayote. OR as my sister use to call it, Chakotay like the Star Trek Voyager Character. :)
Chayote, also known as christophine, choko, chow-chow, sayóte, and Bengaluru vankayya; is a gourd, native to Central America. Chayote was one of the many foods introduced to Europe and Asia by early explorers and later Australia. It has a fairly neutral taste, a texture similar to other firm squash, but it is juicy, and full of vitamin C. This neutral taste makes it great in a variety of dishes because it absorbs flavor so well.
This colorful, quick picadillo uses chayote squash, sweet carrots and corn, and black eyed peas while Chili Chutney adds just the right amount of spice/ spiciness. This is a great vegetarian, healthy comfort food that brings warm fall colors to our plates.
Here is my recipe for Spicy Chayote Picadillo :