Roasted Chayotes

1. 1

   Preheat oven to 450u00b0F with racks in upper and lower thirds.

2. 2

   Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.

3. 3

   Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.

4. 4

   Cooks' note:

5. 5

   Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350u00b0F oven (about 15 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.