STRATEGY SESSION: Like zucchini and summer squash, chayotes are low in fat and calories. They also have a low carbohydrate density and low glycemic index. My only strategic contribution to them in this recipe is the addition of macadamia nut oil, the healthiest neutral oil on the planet.

You say chuchu; I say choko. You say chocho; I say chow-chow. Your christophene is  my mirliton, and your vegetable pear my pear squash. You can call it sayote all you want; but when I cook it, it’s CHAYOTE. And– if you’ve never had it–you’re in for a treat.

This delicate, Central American squash is a cross between a summer squash and a pear. It can be eaten raw or cooked, plain or stuffed, high fat or low fat. I take a less-is-more approach and roast it to tender sweetness in a very hot oven with the thinnest coating of oil. I love it with pork– especially Roasted Pork Tenderloin with Port Wine Reduction, but it’s very nice with Hoisin-Glazed Veal Chops too.

Serving suggestions: In addtition to pork and veal, Roasted Chayotes are delicious with grilled or roasted lamb.

Note: I’d like to thank Georgie Fear for this fantastic photo of my recipe.

Roasted Chayotes

• 3 chayote squash (about 2 pounds total)
• 1 tablespoon macadamia nut oil
• Salt
• Freshly ground black pepper

1. Place rack in highest position and preheat oven to 450°F.
2. Quarter the chayotes lengthwise and remove the seeds. Cut each quarter lengthwise in half to create 8 wedges .
3. Place the wedges on a nonstick rimmed baking sheet.  Drizzle with the oil and toss to coat. Spread out in a single layer flat side down.  Season lightly with salt and pepper.
4. Roast 30 to 35 minutes, turning occasionally, until lightly browned on both sides. Serve immediately.

Makes 4 servings 

Per serving: Calories 73, 3 g total fat, trace saturated fat, 0 mg cholesterol,  5 g total carbohydrate, 2 g dietary fiber, 1 g protein, 2 mg sodium.