Chayote Gratinado (Pear Squash Au Gratin)

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Chayote Gratinado (Pear Squash Au Gratin)

Prep Time: minutes
Cook Time: minutes
Yields: people


  • 4 medium chayotes
  • 1 clove garlic minced
  • 1/2 cup onion chopped
  • 1/2 cup chives chopped
  • 1/2 cup parsley chopped
  • 6 tablespoon butter
  • 2 cups milk
  • 2 cups mozarella cheese shredded
  • 4 tablespoon flour all-purpose
  • salt to taste
  • pepper to taste
  • black pepper to taste
 This chayote gratinado is an easy side-dish to whip up for dinner. 
I love cooking with chayote because it's a delicious mild, low-carb and low-calorie vegetable that allows other ingredients to shine. It doesn't taste like too much but its texture is delicious and crunchy! A lot of Mexican and Central American nutritionists feature it in their diets because it is a wonderful superfood that can replace potatoes in potato recipes.
We eat it a lot in Mexico throughout the entire year. You can find chayote at most supermarkets, Latin markets, and natural foods stores.  You can use chayote in soups as a side dish, it has a lot of water so it is filling and a healthier alternative.


  1. Wash and peel the chayote
  2. Bring 4 cups of water to a boil in a large pot. Cook chayote until tender, for approximately 12 minutes. Remove from the water, split in half lengthwise and remove the seed.
  3. Using a pan, sauté the garlic, onion and herbs with 2 tablespoons of butter until they become dark; around 8 minutes. Season with salt and pepper and mix with the sliced chayote.
  4. Aside, prepare a white sauce, mixing the milk with the flour and the rest of the butter. Cook over medium heat, stirring constantly until thickened. Season with salt and pepper.
  5. Place chayote halves (heart facing up) on a greased refractory and cover with white sauce and then with cheese. Bake at 350°F until golden brown around 12 minutes.
  6. Top with sauteéd onion and herbs and serve.

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