Finding chayotes in the French market was very exciting. It was the same kind of emotion as when a toddler is given his favorite teddy bear right before going to bed. Many might think this is a joke, however, this was something my mom would prepare just like I am sharing it today, and I would lick my fingers every time they would be served at home. For me, this is having a taste of home. I really hope you like them; they define my childhood’s kitchen.
Chayote Squash au Gratin
Chayote Squash is one of the many ingredients that have made my World food view. Unimaginable for me to find it in the Old Continent but which thrill me be able to share from my Parisian table to yours.
Equipment
- Chopping board
- Chef's Knife
- Medium Pot
- Medium bowl
- Spoon
- Pyrex or baking dish
- Cheese shredder
Ingredients
- 2 Chayote Squash
- 100 g Diced cooked ham
- 200 g Grated cheese (I used Emmental this time)
- 15 g butter
- Salt and Pepper to season
- 60 g Crème fraîche
Instructions
- Cook the chayotes at a medium heat in a pot with salted boiling water. Once cooked and at room temperature, cut them in half (lengthwise), and take the seed out with the help of a spoon. Then, extract the pulp trying to not damage the chayote, since they will be re-stuffed.
- In a separate bowl smash the chayote pulp and mix it with the ham cubes, the melted butter, the crème fraîche, and season with salt and pepper.
- Then, distribute the chayote halves in a baking dish, season with salt and pepper and stuff with the mixture from the bowl. Sprinkle the grated cheese and put in a preheated oven for around 10 minutes to warm them up and melt the cheese. At home these were served as a side to the main course for dinner.
Notes
Preheated oven to 350 °F or 180 °C
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