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Oct 10, 2019

Chayote with Roasted Tomatoes and Chiles

Chayote with roasted tomatoes and chiles is a wonderful and easy vegetarian side dish. 

I received product samples from Melissa's Produce to aid in the creation of #FreakyFruitsFriday recipes. All opinions are mine. 

This dish with chayote, roasted tomatoes, and chiles is wonderful as a veggie side dish. It has a delicious hint of smokiness and is totally flavorful.

This was a fun experiment with the chayote from Melissa's Produce for Freaky Fruits Fridays, a three week event, hosted by Culinary Adventure with Camilla. Check out last week's Freaky Fruits Friday post with Dragon Fruit! Next week, I'll be posting three Freaky Fruit Cocktails, one with passion fruit, one with rambutan, and one with kiwano.

What is Chayote? 

Chayote is a member if the squash family and it is a native plant from central America. It has a mild flavor like a cucumber, but it has the texture and look of an apple when sliced. I hear you can eat it raw, but it is mostly eaten cooked.

I first discovered it when I made this Chinese Jamaican stir-fried chicken and had to hunt it down at my local Vietnamese/Chinese grocery store. (It's amazing how a central American squash has been adapted by the Chinese diaspora.)

Ingredients you will need for this chayote and roasted tomato side dish: 

1 chayote squash
Tomato paste
1 can fire roasted tomatoes, divided
Olive oil
Chopped onion
1 Poblano chile
Red pepper flakes

How to make chayote with roasted tomatoes and chiles:

First, you peel the chayotes and thinly slice them. Next, you purée some of the tomatoes with the garlic to create a sauce. 

After that, you sauté the onions, chiles, and the pureed tomatoes, along with the chili flakes. 

Next, you add the chayote, some water, and salt and cook the mixture for 10 minutes. 

Finally, you add the rest of the tomatoes and cook for 5 minutes more. Sprinkle with the cilantro to serve. 

Be sure to check out everyone's week two Freaky Fruits Friday posts: 

Chayote with Roasted Tomatoes and Chiles

Yield: 4 servings
Chayote with roasted tomatoes and chiles is a wonderful and easy side dish or vegetarian or vegan main dish.


  • 1 tablespoon tomato paste
  • 1 14 ounce can fire roasted tomatoes, divided
  • 1 clove garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped onion
  • 1 large poblano chile, stem and seeds removed, chopped
  • Pinch of red chile flakes
  • 1 8 ounce chayote, peeled and sliced into 1/4 inch by 2 inch slices
  • 1/4 cup water
  • Salt to taste
  • Chopped cilantro


How to cook Chayote with Roasted Tomatoes and Chiles

  1. In a food processor or blender, puree the tomato paste,  3 ounces  of the roasted tomatoes and the garlic in a food processor.
  2. Heat the olive oil in a large skillet and sauté the onions and chiles until tender, for 3 to 4 minutes. 
  3. Add the tomato and garlic mixture along with the chile flakes and cook for an additional three minutes. 
  4. Add the chayote, water, and salt. Cover the pan and cook, stirring occasionally, for 10 minutes. 
  5. Add the rest of the roasted tomatoes, and cook, covered, for an additional 5 minutes. 
  6. Add the chopped cilantro and cook uncovered, stirring, for 2 minutes. 
Fat (grams)
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chayote, side dish, roasted tomatoes
side dish
South American
Created using The Recipes Generator
This recipe was inspired by the flavors of Simply Recipes

Would you like to comment?

  1. I absolutely love chayote, but my trio aren't convinced. So, maybe I'll just have to make this and eat it all myself. Thanks for sharing, Karen.

    1. That's not a bad thing! I ate all of the leftovers we had.

  2. What a beautiful side dish. So colorful. It is true that we eat with the eyes first.

    1. Dishes with tomatoes and a sprinkling of green are always so photogenic!

  3. This sounds like a great way to enjoy that squash!

  4. I love all kinds of squash. I need to try this!

  5. I love chayhote, but it is hard to find in my neck of the woods as well. I wonder if we could grow it in my climate? I'll have to check that out so I can make this!

  6. I love that you used the chayote with the fire roasted much flavor! Such a fan of chayote now.

    1. Same here! It lends itself well to all kinds of flavors.

  7. This looks like such a wonderful side dish! I love the addition of chiles for a nice kick!


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