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 … Continue reading →