Roasted Chayote Squash

Roasted sliced chayote squash with herbs and parmesan, arranged in a platter.

This roasted chayote squash makes for a delish side dish, it cooks fast and requires very little effort. I love seasoning it with za'atar and parmesan cheese for extra flavor and a little bit of crisp texture.

Course Side Dish

Cuisine American

Keyword roasted chayote squash

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 96kcal

Author Sonila

Equipment

1 Large baking tray

Ingredients

3 chayote
2 tbsps olive oil
0.5 tsp sea salt
0.5 tsp black pepper
0.5 tsp za'atar
3 tbsps freshly grated parmesan cheese

Instructions

Pre-heat oven to 400 degrees F (about 200 degrees C).
Wash and pat dry the chayotes. Slice them, remove the seeds and leave skin on. Place them in a bowl.
Add olive oil, salt, pepper and za'atar over the slices. Toss to season all of them and then place them in a large baking tray. You can drizzle a little extra olive oil on the tray so they don't stick or add a layer of parchment paper underneath.
Bake for half an hour or until you can easily pierce them with a fork. Add parmesan cheese evenly over the slices. They don't need to be fully covered. Continue baking for an extra 10 minutes until parmesan cheese gets that golden color.
Let cool for few minutes and serve in a platter as a side dish! Enjoy:)

Notes

Adjust salt, pepper and za'atar to personal taste. I usually eyeball the quantities for these three ingredients.
In full Mediterranean fashion, I love serving roasted chayote squash over yogurt but this isn't to everyone's taste. Serve it with your favorite dinner dish for a more typical application.

Nutrition