Living in the Philippines has its plusses, there are always peddlers who sells produce right at my doorstep. Fresh produce right from the source. Or there will always be someone going to the province who are willing to buy the best produce. So our contractor, who is no stranger to us, a brother of a deceased friend, went to get the plants for the landscaping work eing done for me, they purchased all these veggies for us. There are only 3 of us in the house he he.. so we called the sibs and neighbors to help us partake.
The squash became stew, if i was up to it, I would have made some hearty soup, or even experimented with cheese and curry. Truly these squash has a lot of promise, it doesn’t get mushy and is easy to cook. It is a pain to peel though because the skin is so hard. But I have been reading that it is also good to put in an oven at 350 deg F for 20 minutes and the meat can easily be removed from the skin. Of course, you have to remove the core where the soft part and the seeds are. The seeds can be sun dried and eaten as a snack or added to salads.
The chayote was stir fried with crab sticks and other vegetables, the rest was used in noodles. Chayote is a very versatile vegetable, it can be added to other vegetables or meat. It can be added to tinola, chicken stewed in ginger, or nilaga. Yum..
We like to sometimes boil the upo and dip it in anchovy sauce. Except for the dip it is totally free of cholesterol. Or we stir fry it with seafood, chicken or port. Sometimes we add it to stews. I have not really explored how other cuisines use this vegetable, suggestions.