in the kitchen

inspiration in the kitchen: chayote squash

Chayote Squash

While visiting my granny in Colorado this summer, I made several trips to her local grocery store. I love grocery stores. I love the bright, vibrant colors in the produce section, and I love happening upon new things in grocery stores I don’t usually go to. At this particular market, I noticed a bright green, funky looking squash called a chayote squash. It’s a little cactus-y in shape and color, and also reminds me of Arnold’s grandma from Hey Arnold! (Comment below if this late 1990’s/early 2000’s cartoon was one of your faves!)

While also spending time in Colorado, my cousin Carrie introduced me to the best taco shop I’ve ever been to–Fuzzy’s. I think I had their tacos three nights in a row, during my mere seven day stay. Their vegetarian tacos were by far my favorite, and during the 15 hour drive home, I kept imagining recreating the simple, flavorful taco and adding the chayote squash to learn about the ingredient.

Vegetarian Tacos

This easy summer dish is gaining popularity in my house because our favorite weeknight meals are those that require easy prep and little measuring!

Chayote Squash Veggie Tacos

makes 6 tacos

Ingredients

1 chayote squash, peeled + diced
1 medium white onion, diced
2 cloves of garlic, minced
1 small bag of shredded carrots
1 can of black beans, drained (or you can be awesome and cook dry beans!)
1 lime, sliced into wedges
1/2 vegetable stock
2 tablespoons olive oil + some for brushing the tortillas
6 corn tortillas
1/2 teaspoon of cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 teaspoon Kosher salt
fresh cilantro and feta for garnishing

Directions

In a dutch oven (or a small pot), heat up 2 tablespoons of olive oil. When its warm, add the cumin, chili powder, onions and garlic, sauteing until soft and fragrant. Add the shredded carrots, black beans, salt, pepper, and vegetable stock. Cover and let it simmer until the carrots are just a little under cooked. Add the squash and continue cooking until all of the veggies are tender.

Just before serving, brush the corn tortillas and brown both sides in a skillet. Spoon the veggies into the tortilla. Top with a little cilantro, a sprinkle or two of feta, and finish with a little lime juice.

SO easy and so good. What’s your favorite summer dish and where’s the best place for tacos in your city?

–Cat

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