This dish is quick, simple and so yummy! Experiment with different herbs and toasted seed toppings. Chayote is a nutritious squash that is very neutral in flavor. For that reason I like using Jalapeño Seasoning from Montana Mex. The garlic and spicy jalapeño in the seasoning mix is absorbed by the squash and yields terrific results accompanied with the nutty extra virgin flavor of the Avocado Oil.
2 - Chayote squash, peeled and cut lengthwise into wedges, roughly 16 wedges per squash
Two sprigs - Fresh Oregano
Two sprigs - Fresh Cilantro
Two sprigs - Fresh Thyme
2 Tbsp - Montana Mex extra virgin Avocado Oil
2 Tbsp - Toasted Sesame seeds (if you are using pre-toasted, I suggest giving them a quick warm up in a hot pan for 10-20 seconds).
1-2 tsp - Montana Mex Jalapeño seasoning
In briskly boiling salted water blanch Chayote for +/- 3 minutes. I prefer crunchy Chayote over soft. Strain and place Chayote in the dish you plan to serve in. From here on out this dish is all about end user freedom and preference. Drizzle with Montana Mex Avocado Oil, add leaves of fresh picked herbs, Montana Mex Jalapeño Seasoning and toasted sesame seeds. Bien Provecho- Enjoy!