Chayote Squash

1. 1

   Combine squash and broth in a medium saucepan.

2. 2

   Cover, and place over medium-low heat.

3. 3

   Simmer until squash is tender, about 12 minutes, adding more broth if pan becomes dry.

4. 4

   Meanwhile, melt butter in small skillet over low heat.

5. 5

   Add onion, and saute until translucent.

6. 6

   Remove from heat, and add parsley.

7. 7

   Add onion mixture and cream to cooked squash and its remaining liquid.

8. 8

   Toss to mix.

9. 9

   Season with salt and pepper to taste.

10. 10

    Return to medium heat just until cream is bubbling and squash is reheated.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.