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Honduran Chayotes Maria

Boiled chayote squash in a rich, creamy sauce for a great side or appetizer!
Prep Time 10 mins
Course Side Dish
Cuisine Latin American
Servings 6 People


  • Large saucepan or Dutch oven With cover
  • large bakeware or serving dish
  • small bowl
  • small saucepan
  • whisk
  • knife
  • cutting board
  • vegetable peeler


  • 4 Quarts water
  • 2 Tsp salt
  • 6 chayotes washed, peeled, trimmed and seeded. Cut into 1/4-inch chunks
  • 1/4 Cup lime juice

For the sauce:

  • 1/3 Cup flour
  • 3 Cups milk divided
  • 1 Cup evaporated milk
  • 1/2 Cup sour cream
  • 1.5 Tbsp fresh parsley finely chopped
  • 1/2 Cup green onions trimmed and minced
  • 1/2 Tsp salt
  • 1/2 Tsp HeathGlen’s enchilada spice mix optional, add any spices to your preference


Cooking the chayotes

  • In a large sauce pan or Dutch oven, bring 4 quarts of water and salt to a boil Over medium-high heat.
  • Add the chayotes and reduce heat to maintain a simmer. Cover and cook until fork tender (but not mushy)- about 5 to 8 minutes. Add the lime juice a minute or so before removing from heat. Transfer to serving dish and cover with foil to keep warm.

Preparing the sauce

  • In a small bowl, whisk together the flour and 1/2 cup milk; mix until smooth.
  • In a small saucepan, heat remaining milk and evaporated milk. Bring to a simmer over medium heat, stirring constantly. Gradually whisk in flour/ milk mixture. Continue stirring constantly until sauce thickens slightly, about 3-5 minutes.
  • Reduce heat to low and cook an additional two minutes. Continue stirring constantly.
  • Remove from heat and add sour cream, parsley, green onions, salt and spice mix. Stir to combine.
  • Pour sauce over chayotes and serve immediately
Keyword chayote, chayotes maria, vegetable side dishes