Pan-Roasted Indian-Spiced Chayote Squash & Pineapple
Cook time – 30 min
- Total time
- 40 minutes
- Preparation time
- 10 minutes
- Calories
- 115
- Portions
- 6
Directions
1. Preheat oven to 400°F. Toss chayotes, onion, pineapple, oil, coriander, cumin, paprika, salt and turmeric in a large bowl.
2. Heat a large oven-safe skillet over high heat. Add chayote mixture; cook 5 minutes or until browned, stirring occasionally. Stir in garlic and ginger; transfer skillet to oven and roast 25 minutes or until mixture is fork-tender. Makes about 6 cups.
Ingredients
- 2 DOLE® Chayotes, seeded and cut into 1-inch chunks
- 1 DOLE® White Onion, halved and cut into 1-inch chunks
- 2 cups coarsely chopped DOLE® Pineapple
- 3 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
- 4 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- Chopped fresh mint, crushed red pepper flakes and/or nonfat plain yogurt for serving (optional)