There are as many spellings as there are islands and languages. A very versatile squash, easy to find in a Spanish market.
Categories: Caribbean, Side Dish, Simple, Vegetable
CHAYOTE AU GRATIN (CRISTOFENE, CHRISTOPHENE) Serves 4 3 large chayote, peeled, cut into 1/2-inch slices 2 tablespoons butter for buttering ramekins 1/4 cup heavy cream 1/4 cup parmesan cheese, grated Salt and pepper to taste
Preheat oven to 400°. Boil chayote slices in salted boiling water until just tender, about 15-20 minutes. Drain. (Cold water makes easier to handle slices and place in ramekins) Butter 4 ramekins. Divide chayote slices between ramekins, sprinkle with salt and pepper, and pour heavy cream in each. Sprinkle with cheese. Bake until bubbly and top is browned.
-------------------- "It is good to do nothing all day, and then to rest" ;)