Chayote Squash with Cauliflower and Sherry

Elevate your vegetable side dish game with this vibrant recipe for *Chayote Squash with Cauliflower and Sherry*. Combining the crisp texture of roasted cauliflower with the tender, slightly sweet chayote squash, this dish is infused with layers of flavor from rich olive oil, aromatic garlic, and a splash of dry sherry. The broth-based sauce beautifully ties everything together, while fresh parsley and a hint of lemon juice add a bright, zesty finish. Perfect as a standalone vegetarian main course or a delicious complement to your favorite proteins, this recipe strikes a harmonious balance of comfort and sophistication. Ready in under 45 minutes and bursting with wholesome ingredients, it’s an ideal choice for anyone looking to explore creative uses of seasonal produce. Keywords: chayote squash recipe, roasted cauliflower side dish, vegetarian sherry sauce, quick vegetable recipes, easy weeknight meals.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Chayote squash
• 1 head Cauliflower
• 3 tablespoons Olive oil
• 4 cloves Garlic
• 1 small Shallot
• 0.25 cup Dry sherry
• 0.5 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into small florets and slice the chayote squash into thin, evenly sized pieces.

Step 3

Place the cauliflower florets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the cauliflower in the preheated oven for 20-25 minutes, stirring halfway through, until golden and tender.

Step 5

While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Step 6

Mince the garlic and finely chop the shallot. Add them to the skillet and sauté for 2-3 minutes until fragrant and translucent.

Step 7

Add the sliced chayote squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash becomes tender but still slightly crisp.

Step 8

Pour in the dry sherry and vegetable broth. Bring the mixture to a gentle simmer and let cook for an additional 5 minutes, allowing the liquid to reduce slightly.

Step 9

Remove the roasted cauliflower from the oven and add it to the skillet with the chayote squash. Stir to combine.

Step 10

Season the dish with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, if needed.

Step 11

Stir in the fresh parsley and lemon juice just before serving for a fresh, zesty finish.

Step 12

Serve warm as a side dish or over rice for a light, flavorful main course.

Nutrition Facts

Serving size	(1300.3g)

Amount per serving	% Daily Value*
Calories	777.9

Total Fat 45.4g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 3574.7mg	0%
Total Carbohydrate 71.0g	0%
Dietary Fiber 22.9g	0%
Total Sugars 24.2g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 281.8mg	0%
Iron 6.3mg	0%
Potassium 2837.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 10.0%

Carbs: 36.9%