This delicious Sauteed Chocho And Carrots is an easy vegan side dish, slices of Chocho (chayote) and carrots cooked with onion, garlic, green onion, thyme until tender yet crispy.

Chocho or Chayote is a popular squash that is a staple in Jamaica, it is especially loved in soups and stews. Try these recipes with Chocho, Vegan Pumpkin Soup (Jamaican Style), and Chocho Curry

Sauteed Chocho And Carrot

Chayote is not as popular here in the USA but I encourage you to try it, it is low in calories, high in fiber, mild-tasting and so easy to prepare. It is great to add to soups, curries, stews, served as a steamed or stir-fried side dish.

I actually love to eat it raw so it is perfect to add to salads, it will actually give a nice crunch and the one I ate today actually tasted mildly sweet. 

Chayote green skin squash that looks like a pear also called chocho on a cutting board

What Is Chayote?

Chayote or Chocho is a green squash that is shaped liked a pear. It is mild and crisp. Chayote is sold in Caribbean, Latino, most major supermarkets and all major supermarkets.

Can You Eat Raw Chayote?

Yes, it tastes like cucumber, or jicama, it is mild tasting with a slightly sweet flavor. Depending on the variety or how long the squash stayed on the vine, the skin might be tough and needs to be peeled before eating. Use a potato peeled to peel the thin skin.

Sauteed Chayote ingredients on a cutting board

Sauteed Chocho And Carrots Ingredients

  • Chayote
  • Carrot
  • Olive oil
  • Onion
  • Garlic
  • Green Onion
  • Thyme
  • Vegetable Broth
  • Salt

cutting chayote

How To Make Sauteed Chocho (Chayote) and Carrots?

  1. Wash and peel chocho (I didn’t) but sometimes the skin is actually tough so it needs to be peeled.  Cut Chocho in half lengthwise,  remove the white pit, and cut into 1/4 inch thick slices. Set aside.
  2. Heat oil in a large skillet over medium-high heat, add onion, and cook until soft, about 2 minutes.
  3. Add garlic, green onion, thyme, cook for 1 minute. Stir in the Chocho, carrot, Scotch bonnet pepper, and vegetable broth.
  4. Cover the skillet and cook for about 3 minutes until tender. Season with salt to taste and serve.

Other Jamaican Side Dishes To Try

Sauteed chayote and carrots overhead in a black skillet

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Sauteed chayote and carrots overhead in a black skillet

Sauteed Chocho (Chayote) and Carrots

This delicious Sauteed Chocho And Carrots is an easy vegan side dish, slices of Chocho (chayote) and carrots cooked with onion, garlic, green onion, thyme until tender yet crispy.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Caribbean, Jamaican
Keyword: How to freeze carrots, Jamaican Chocho (Chayote) Curry, sauteed chocho
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 5 servings
Calories: 59kcal

Equipment

Ingredients

  • 2 medium chochos
  • 1 medium carrot chopped
  • 1 tablespoon olive oil
  • 1 small onion cut into slices
  • 2 cloves garlic chopped
  • 1 green onion chopped
  • 1/2 teaspoon dried thyme
  • 1/4 cup vegetable broth
  • 1/2 teaspoon salt or to taste
  • 1 whole Scotch Bonnet pepper optional

Instructions

  • Wash and peel the chocho, cut chocho in half lengthwise, remove the white pit and cut into 1/4 inch thick slices. Set aside
  • Heat oil in a large skillet over medium-high heat, add onion and cook until soft, about 2 minutes.
  • Add garlic, green onion, thyme, cook for 1 minute. Stir in the chocho, carrot, Scotch bonnet pepper and vegetable broth.
  • Cover the skillet and cook for about 3 minutes until tender. Season with salt to taste and serve.

Nutrition

Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 297mg | Potassium: 317mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2334IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg