Chayote — which also goes by vegetable pear, mirliton, and Buddha’s palm, among other names — is a type of squash that’s native to Mexico. In the Philippines, it’s typically cooked in sautéed and stewed dishes, as well as soups. When I was growing up, my mom would often make a Filipino vegetable dish known as ginisang sayote (which translates as sautéed chayote), in which chayote is quickly sautéed with onion, garlic, sometimes tomatoes, and either ground pork or shrimp.

Directly inspired by that dish, this sautéed chayote comes together in about 30 minutes. Here’s how to make it.

Why you’ll love it

What is chayote squash?

Bumpy, green chayote is a type of squash. It has a mild flavor with hints of cucumber and apple. Although the squash is native to Mexico, it is grown around the world. You can often find chayote in mainstream grocery stores, as well as Asian, Mexican, and Caribbean markets.

Key ingredients for sauteed chayote squash

Helpful tips

What to serve with sauteed chayote squash

Sauteed Chayote Squash

Serves 4 to 6

3 chayote squash (about 8 ounces each)

3 tablespoons vegetable oil

3 cloves garlic, minced

1 medium yellow onion, finely diced (about 1 cup)

1 tablespoon plus 2 teaspoons fish sauce

Freshly ground black pepper

1. Peel three chayote squash, then halve each squash lengthwise. Using the tip of a sharp knife or a spoon, remove the pit, including the white part surrounding it, from the center of each half. Place the squash cut-side down. Halve each piece lengthwise; then thinly slice crosswise.

2. Heat 3 tablespoons vegetable oil in a 12-inch nonstick or cast-iron skillet over medium heat until shimmering. Add 3 minced garlic cloves and cook, stirring occasionally, until just beginning to brown, about 2 minutes.

3. Add 1 finely diced medium yellow onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the chayote and cook, stirring often, until tender and cooked through, about 10 minutes. Add 1 tablespoon plus 2 teaspoons fish sauce and stir to combine. Taste and season with freshly ground black pepper as needed.

Recipe note: Leftovers can be refrigerated in an airtight container for up to five days.

(Kristina Razon is deputy food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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