Ingredients:

  • 2 medium chayote squash (about 1.5 lbs/680g total), peeled, halved, and thinly sliced
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon ground cumin (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 ounces (113g) Mexican chorizo, removed from casing
  • 1 cup heavy cream (240 ml)
  • 1/2 cup shredded Monterey Jack cheese (57 g)
  • 1/4 cup shredded sharp cheddar cheese (28g)
  • 2 tablespoons chopped fresh cilantro, for garnish (optional)

Instructions:

  1. Peel, halve, and thinly slice the chayote squash.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, paprika, and cumin and cook until fragrant.
  3. Add the sliced chayote squash to the skillet and sauté until slightly softened but still firm. Season with salt and pepper. Remove from skillet and set aside.
  4. In the same skillet, brown the chorizo over medium heat, breaking it up with a spoon. Drain any excess grease.
  5. Pour heavy cream into the skillet with the chorizo. Bring to a simmer and cook until slightly thickened.
  6. Layer half of the sautéed squash in the baking dish. Sprinkle with half of the chorizo cream sauce and half of the cheese (both Monterey Jack and Cheddar). Repeat layers.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly.
  8. Sprinkle with fresh cilantro before serving.