Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　If you've never tried chayotes, you're in for a treat. These small, pale green gourds have a light, clean sweetness; they are as juicy as summer squash and as sturdy as winter ones. Roasted with garlic, chayotes become a tender and delicious side dish.

　　

Ingredients

Makes 8 servings

　　6 pounds chayotes (mirlitons)

　　3 tablespoons olive oil

　　1/2 cup thinly sliced garlic (10 to 12 cloves)

　　

Step 1

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

　　

Step 2

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

　　

Step 3

Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.

　　Cooks' note:

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