Letters From Andy

Ingredients

• 2 chayote squash, peeled and cut into 1/2-inch cubes
• 1/4 to 1/2 teaspoon smoked paprika (or Kashmiri chili powder if you can find it!)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt to taste
• 1 tablespoon coconut oil
• 1/2 cup onion, chopped
• 1 garlic clove, minced

Recipe Notes

You’re probably going to want a towel to protect your hand. Most of the chayote have spines, but some don’t and the spineless chayotes have smooth surfaces. But the spiny ones can be prickly so use a towel to handle them. The recipe below is adapted from a recipe by Swathi from www.zestysouthindiankitchen.com which she recommends as a side or even as a taco filling.

Directions

In a 12-inch cast iron pan over medium heat, melt the coconut oil and sauté the onion and garlic until softened, about 4-5 minutes. Add the cubed chayote squash, salt, turmeric, cumin, and smoked paprika, and cook until the chayote squash is cooked through well, about 8 to 10 minutes. Add salt and pepper to adjust to taste and take off the heat. Delicious on top of a bowl of rice or with warmed flatbread. Serves 4.