Ever heard of Roasted Chayotes? They’re newish to me, particularly as something to cook! In the winter I become desperate for new and interesting vegetables- especially ones that can be served warm. I was first introduced to chayote, as mirliton, via Cajun cooking, but as a member of the gourd family (they’re a squash), they’re prevalent in a lot of Central and South American cooking. I eat them most often in a very cool vinegar salad, but this application is perfect as a side with the tamales. Roasting them showcases their subtle nutty flavor in these Roasted Chayotes.

Serves 4

3 pounds chayotes
1 tablespoons olive oil
1 clove of elephant garlic if you can find it or 4-5 garlic cloves
sea salt

Preheat oven to 400°F.   Peel the chayotes. Halve chayotes lengthwise and discard seeds. Cut into substantial wedges- think 8 per chayote. Chayotes secrete a crazy extract that is hard to wash off your hands and is likely to cause irritation. It doesn’t hurt, but it makes your skin feel tight and even a little numb. Then it looks like it’s cracking and peeling, but I think it’s just the extract still on your hands. I tried to research the extract, but there’s not a lot out there that is well-documented. Many recipes recommend wearing protective gloves while handling them, but I just deal with it, and find the sensation intriguing. It’s totally your call. Toss with oil and 1 teaspoons salt. Spread on a sheet pan. Roast 30 minutes. Slice the garlic (not mince!). I really like the elephant garlic because it’s both more mellow, and also makes larger slices that make them more apparent in the dish. Add the garlic and continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Serve warm with the tamales.