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Chayote with Onions (Chayote con Cebollas)

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  • 2 chayote squash (1 1/2 to 2 pounds total)
  • 2 medium white onions
  • 2 tablespoons butter or margarine
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon salt
  • Pinch of pepper


  1. Pare and seed chayotes; cut lengthwise into 1/2-inch thick slices.
  2. Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-inch thick slices; separate into slivers.
  3. Heat butter and oil in skillet over medium heat until foam subsides. Add onions and oregano; sauté over medium-low heat until onions are golden, 8 to 10 minutes.
  4. Add chayote to skillet; sauté over medium heat, 3 minutes.
  5. Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10 minutes.
  6. Season with salt and pepper.

Yield: 4 to 6 servings