Roasted Chayotes with Garlic
If you’ve never tried chayotes, you’re in for a treat. These small, pale green gourds have a light, clean sweetness; they are as juicy as summer squash and as sturdy as winter ones. Roasted with garlic, chayotes become a tender and delicious side dish.
• 6 pounds chayotes (mirlitons)
• 3 tablespoons olive oil
• 1/2 cup thinly sliced garlic (10 to 12 cloves)
1. Preheat oven to 450°F with racks in upper and lower thirds.
2. Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
3. Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.