8 servings

4 chayote*
2 tablespoons (1/4 stick) butter, melted
2 tablespoons minced fresh parsley
Salt and freshly ground pepper

Cook chayotes in boiling,salted water until tender when pierced with knife, about 20 minutes. Drain well. Peel, halve and seed. Slice into thin wedges. Arrange wedges on platter.

Melt butter in heavy small skillet. Stir in parsley. Drizzle over chayote. Add salt and pepper and serve.

 

*Also called a vegetable pear, this squash is available at some markets and Latin American and Caribbean grocery stores.

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