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
![[Linked Image]](http://i185.photobucket.com/albums/x258/RockGoddess-L/SXM-Anguilla%20July%202015/C87BEB52-FB1C-4641-829F-B5575633510D_zpsal6a6sxo.jpg)
Ingredients
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
Directions
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.