Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas. I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy. Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!