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Sauteed Chayote with Garlic and Herbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sautéed chayote with garlic and herbs is a light and refreshing vegetarian side dish that brings a delicate crunch to your dinner table. Chayote, a member of the gourd family, has a mild flavour similar to a firm courgette or a crisp pear, making it an excellent canvas for aromatic ingredients. In this recipe, the squash is thinly sliced and quickly cooked to maintain its distinct texture and vibrant colour.

Infused with buttery garlic and finished with a generous handful of fresh flat-leaf parsley and spring onions, this simple dish provides a nutritious and low-calorie accompaniment to roasted meats or plant-based mains. It is a wonderful way to introduce a unique vegetable into your weekly rotation, offering a sophisticated yet easy-to-prepare alternative to standard green vegetables.

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Ingredients for Sauteed Chayote with Garlic and Herbs

  • 2 tablespoons (1/4 stick) butter

  • 2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced

  • 2 tablespoons chopped fresh parsley, divided

  • 3 garlic cloves, chopped

  • 2 spring onions, thinly sliced

How to make Sauteed Chayote with Garlic and Herbs

Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in spring onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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