Dear steemians,

Today I decided to prepare chayote squash with a bechamel vegetable sauce!

And I want to share my french recipe with you!🍐🍐🍐🍐🍐🍐🍐🍐🍐🍐🍐🍐🍐

Chayote : Origin & Description

Chayote squash is native to the cultural and regional areas of Mesoamerica, specifically central Mexico. Now, it’s cultivated in warm climates worldwide.

Chayote is also called Christophine in the French West Indies or Chouchou in Reunion (French Island).
I lived a few months on the Reunion Island in 2012. It’s there that I knew this strange vegetable.
It’s like a quirky pear-shaped vegetable.
You can find chayote squash all year long, with maximum harvests between September and November.

The chayote is sometimes difficult to touch because full of quills.
Its central core contains small seeds, which are also edible but typically discarded. Chayote squash have an insipid taste so it must be raised with garlic, parsley or sauce.
Have a texture somewhere between a potato and cucumber.

Nutritional value

Chayote squash is known for its high water content.

• Water making up nearly 93 percent of the squash's total weight.
  Chayote offers some :
• vitamin C and vitamin B-6 as well as folate.
• dietary fiber and is high in potassium and very low in sodium.

A good combination which makes it ideal for supporting healthy blood pressure.

Traditional Creole medicine utilized the Chayote and its leaves to make a tea used to treat vascular diseases. Infusions of the leaves have also long been used in the Yucatan since colonial times in treatment of kidney stones.

Ingredients (for 1 person):

♡ 1 chayote squash
♡ 1 olive oil
♡ garlic

For the sauce:

♡ cornstarch (Maïsena)
♡vegetable margarine
♡soy milk
♡salt
♡pepper
♡nutmeg

Preparation (20 minutes):

Chayote squash preparation

1. Remove the skin and cut the squash lengthwise.

1. Steam (20 minutes over medium heat)

1. When cooked, put the mixture in a pan with olive oil, salt, pepper and garlic.
   Cook for 5 minutes over high heat.

Béchamel sauce preparation:

1. Melt the vegetable margarine in a saucepan.

1. Add the flour and mix.

1. Add the soy milk and mix gently.

1. Add nutmeg, salt, pepper.

This dish is a must try if you like chayote and béchamel sauce. If you are not vegan, you can add some cheese and ham.
And bake the preparation in the oven to make a gratin.

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💕FLAMINGIRL💕