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.
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Recipe Information
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
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into small florets and slice the chayote squash into thin, evenly sized pieces.
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.
Roast the cauliflower in the preheated oven for 20-25 minutes, stirring halfway through, until golden and tender.
While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic and finely chop the shallot. Add them to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Add the sliced chayote squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash becomes tender but still slightly crisp.
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.
Remove the roasted cauliflower from the oven and add it to the skillet with the chayote squash. Stir to combine.
Season the dish with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, if needed.
Stir in the fresh parsley and lemon juice just before serving for a fresh, zesty finish.
Serve warm as a side dish or over rice for a light, flavorful main course.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2837 mg | 60% | |
*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.
