Chayote Squash with Pine Nuts

We discovered the sheer joy and happiness that comes from the Chayote Squash last summer. They look like a pear, but have a more firm consistency similar to an apple. And in the middle? A scrumptious little seed that you can cook along with the squash and give it a more nutty flavor. Hence why this past weekend, I decided to try the squash with some toasted Pine Nuts. Oh, yes!!!! Sooo good.

Chayote Squash with Pine Nuts
This recipe serves 2-3 people as a side dish.

Ingredients:
2 medium to large chayote squash (the size of apples or larger)
1/3 cup Pine Nuts
2 Tbsp. Extra virgin Olive Oil

Cook:
Cut the chayotes into bite size pieces.

Heat the EVOO in a large skillet, over medium-low heat.

Add the squash to the pan and cook for a few minutes, then add in the pine nuts.
Continue to cook over medium-low heat and turn the squash and nuts frequently. The nuts will fall to the bottom of the mixture and continue to sit on the hot surface of the pan, making them nice and toasted.
The chayotes are done when tender and can be easily stabbed with a fork, like a cooked apple. I like to get them a little browned, too, if I can, sometimes increasing the heat a little to do so.

Prep time: About 10 minutes to cut up the chayotes. Cook time: 20 minutes. Ready in about 30-40 minutes, depending on how long you cook your chayotes.