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Brooks Tropicals
Side Dish


Maple-Roasted Calabaza with Chayote and Pecans

Sweet, nutty and delicious? Then count me in! Nutritious calabaza and chayote make for a savory side dish.


2 lb calabaza
1 chayote
1/2 cup whole pecans
2 tbs vegetable oil
2 tbs brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp black pepper
1/4 cup maple syrup
2 sprigs fresh rosemary

Yield: 6
Prep time: 10 minutes, plus 45minutes of baking

Cutting open calabaza Cooking with calabaza How-to slice chayote


1. Preheat the oven to 350°F. Spray a rimmed cookie sheet with cooking spray.
2. Scoop out the calabaza seeds. Cut into 1-inch slices. Lay the individual slices on their sides and cut the skin off. Add the calabaza slices to a large bowl.
3. Peel the chayote with a veggie peeler. Cut off the top. Stand the chayote on its top and slice in half through the bottom's "lips." Cut into thin slices. Add to the bowl along with the pecans.
4. In a small bowl, whisk together the oil, sugar, cinnamon, salt, pepper and maple syrup.
5. Remove the rosemary from the stems and chop roughly. Add to the small bowl and combine.
6. Add the dressing to the large bowl and toss gently to coat.
7. Place the calabaza, chayote and pecans on the cookie sheet in one layer. Drizzle any liquid from the large bowl over the pieces. Bake for 25 minutes. Flip the calabaza and chayote to the other side. Scoop up any drippings and drizzle on top. Bake another 20 minutes or until a knife can be easily inserted into the calabaza.
8. Serve warm. Can be refrigerated covered and reheated.

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