Category:
Baked Savoury
Chayotes in Pepitas
Ingredients:
chilies mulatos or pasillas
garlic
pepitas
salt
grapefruit juice chayote
Grind together in a food processor, blender or mortar a large clove of garlic, a cup of pepitas (hulled squash seeds) and the chillis. Add half a teaspoon of salt and a tablespoon of grapefruit juice.
Pare the green rind from two large chayote fruit. Split them lengthwise, through the bottoms of their sulci, to finish peeling the folded-in area. Cut the halves again, lengthwise, into two pieces, without dislodging the central seed. Salt lightly, and set all eight pieces of chayote, in a radiating pattern, in an oiled timbale just large enough to fit them. If you only have a standard pie dish configuration, you might have to use three chayotes.
(Of course the cookery will proceed with close to optimal efficacy even in a rectangular dish, but we are trying to come up looking, if not classy, then at least artlessly fresh.)
Preheat a moderate oven. Bake the chayote for fifteen minutes. Spoon the pepita and capsicum mixture over them and bake for a further fifteen minutes. Turn off the oven for the last five of those minutes. Dress with a sprinkle of grapefruit juice and serve out.
Notes:
Recipe Index
More Savouries:
Broiled Grapefruit | Anticuchos Without Heart | Squashelottes | Roasted Vegetables | Braise of Onions, Leeks and Shallots | Mushroom Fried Rice | Braised Parsnips and Peas |
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