Chayote with garlic buttered bread crumbs

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Sautéed chayote, also called mirliton, has an appealing crisp texture, but is fairly bland—hence the large quantity of garlic here in the crunchy bread crumb topping.


  • 2 chayote squashes (about pounds/680 g)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup (40 g) coarse bread crumbs
  • Salt


Morning or Evening

Peel the chayote (hold it with a paper towel as you do—it’ll be slippery), then cut it in half through the dent in the bottom. Scrape out the seed and pithy center with a spoon. Cut each half in half lengthwise, then slice ¼ inch (6 mm) thick. Put in a container and refrigerate if doing this in the morning.


In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, then the bread crumbs and a pinch of salt and cook, stirring, until deeply browned, 2 to 3 minutes. Scrape into a bowl and set aside.

Return the skillet to medium-high heat, add the remaining 1 tablespoon butter, the chayote, and ½ teaspoon salt, and cook, tossing frequently, until tender but still crisp, about 5 minutes. Toss in the garlic bread crumbs, then transfer to a serving bowl and serve.