Stewed Chayote with Oaxacan Red Chile and Toasted Sesame
Tender chayote squash simmered in a bright Oaxacan red chile sauce, finished with toasted sesame seeds for a nutty crunch. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs medium chayote squash, peeled and diced, dried guajillo chilies, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium chayote squash, peeled and diced
- 4 dried guajillo chilies
- 3 garlic cloves
- 1 small white onion, quartered
- 2 tbsp vegetable oil
- 2 cups water
- 2 tbsp toasted sesame seeds
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Remove stems and seeds from 4 dried guajillo chilies. Toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 1 cup hot water for 15 minutes until softened.
- Step 2: In a blender, combine the softened guajillo chilies with 3 garlic cloves and 1 small quartered white onion. Blend until smooth to create a vibrant red chile sauce.
- Step 3: Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Pour in the red chile sauce and cook for 3 minutes, stirring frequently until the sauce thickens slightly and becomes aromatic.
- Step 4: Add 2 diced medium peeled chayote squash and 2 cups water to the saucepan. Stir to combine, bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the chayote is tender.
- Step 5: Season with salt and black pepper to taste. Spoon the stewed chayote into serving bowls and sprinkle 2 tablespoons toasted sesame seeds on top for a nutty finish.
Frequently asked questions
How long does Stewed Chayote with Oaxacan Red Chile and Toasted Sesame take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stewed Chayote with Oaxacan Red Chile and Toasted Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried guajillo chilies from drying out.
Can I substitute ingredients in Stewed Chayote with Oaxacan Red Chile and Toasted Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stewed Chayote with Oaxacan Red Chile and Toasted Sesame for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stewed Chayote with Oaxacan Red Chile and Toasted Sesame vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
