Name: Sautéed Chayote Squash with Red Wine Vinegar
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 chayote squash, cut into ½ inch strips; 1 clove garlic, minced; 0.5 teaspoon salt, or as needed; 0.5 teaspoon white sugar, or as needed; 0.25 teaspoon red pepper flakes (Optional); Ground black pepper to taste; 1 tablespoon red wine vinegar

Ready in: 20 mins

Serves: 2 servings

Ingredients: 8

Chayote stays crisp where zucchini goes soft, which is exactly what this sauté exploits: slices cooked hot in olive oil with garlic and red pepper flakes, then hit with red wine vinegar and a pinch of sugar so the pan sauce turns lightly agrodolce. Twenty minutes, two servings, and a good introduction to a squash that deserves more counter space.

Ingredients

1	tablespoon olive oil
1	chayote squash, cut into ½-inch strips
1	clove garlic, minced
¹⁄₂	teaspoon salt, or as needed
¹⁄₂	teaspoon white sugar, or as needed
¹⁄₄	teaspoon red pepper flakes (Optional)
•	ground black pepper to taste
1	tablespoon red wine vinegar

Instructions

1.	Begin by heating olive oil in a medium skillet over medium-high heat. Add in the chayote squash, minced garlic, salt, sugar, red pepper flakes, and ground black pepper. Sauté the ingredients in the hot oil for 2 to 3 minutes, stirring continuously.
2.	Next, pour the red wine vinegar into the skillet. Continue to cook and stir the squash until it is slightly wilted yet maintains a firm and crunchy texture, approximately 2 to 3 more minutes.