In article ,
Bob Hobden wrote:
Fellow allotmenteer has given us a couple of squash that I've managed
to ID as Chayote. He only speaks Portugese and I don't so it's
difficult getting much info.
Anyone know how these are best cooked?

At a guess, lightly stir-fried; Wikipedia implies they have more
texture than taste. Given his success, I may try them, but I doubt
that I will do so more than once - I am very happy with Tromboncino
d'Albenga as a courgette and summer squash alternative. Mine is still
cropping, and it is fairly versatile and less watery. Please could
you post what chayote tastes like when you have tried it?

Jane Grigson's Vegetable Cookery has recipes: young ones in salad,
others creole, stuffed like marrows, or poached in red wine like
pears.