The state of Veracruz is the main growing region for chayote, a gourd that is eaten throughout Mexico and was once the principal food for Mayans and Aztecs. My family often serves it steamed, with a lime wedge. Here it is paired in perfect balance with spicy chorizo for an even tastier side dish.

　　

Ingredients

serves 8

　　4 chayote squash (also called mirlitons; 2 pounds total)

　　3 ounces raw chorizo, casings removed

　　1 cup chopped onion

　　6 garlic cloves, minced

　　2 cups grated Manchego cheese (about 8 ounces)

　　Salt and freshly ground black pepper

　　1/4 cup fresh bread crumbs

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Bring a large pot of salted water to a boil. Add the chayotes and boil for 50 minutes, or until tender when pierced with a fork. Drain the chayotes and let them cool slightly. Then cut the chayotes in half, removing and discarding the pit from each one. Carefully scoop out the flesh from each chayote and transfer it to a small bowl. Transfer the empty chayote skins to a baking sheet.

　　

Step 3

Cook the chorizo in a dry medium sauté pan over medium-high heat for 5 minutes, or until browned. Add the onion and garlic and cook for 8 minutes, or until the onion is translucent. Add the chayote flesh and half of the Manchego cheese, and stir to combine and melt the cheese. Season the filling to taste with salt and pepper, and remove from the heat.

　　

Step 4

Scoop the filling into the chayote skins, dividing it equally. Top with the remaining Manchego cheese, and sprinkle with the bread crumbs. Bake for 15 minutes, or until the cheese bubbles.

　　Fresh Mexico