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Spicy Pan Roasted Chayote Squash
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5 from 87 votes

Spicy Pan Roasted Chayote Squash

Spicy Pan Roasted Chayote Squash made with Chayote Squash , Kashmiri chili, cumin and salt. Perfect as side or even great as taco filling. Vegan and vegetarian side dish ready under 20 minutes
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: Spicy Pan roasted Chayote Squash, Squash recipes
Servings: 4 servings
Calories: 54kcal


  • Cast Iron Pan


  • 2 chayote squash skin is peeled and cubed into ½ inch pieces
  • ½ teaspoon Kashmiri chili powder use smoked paprika (also use ¼ teaspoon if you don't want spicy
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt or to taste
  • 1 tablespoon coconut oil
  • ½ cup chopped onion.
  • 1 garlic clove


  • In a cast iron pan heat coconut oil and add onion and garlic when onion becomes translucent about 4-5 minutes.
  • Add chayote squash ( peeled the skin and chopped into ½ inch pieces). To this add salt, turmeric, Kashmiri chili powder/paprika and cook until chayote squash is cooked through well about 8 – 10 minutes. Then add pepper and switch of the flame.
  • Enjoy with bowl or rice or flatbread.



Adjust the spice content depending upon your preference. 
Add lemon/lime juice if you are going to use it for taco filling. 
For tacos 
use this along with fresh avocado, cream and tomatoes and cheese.


Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 298mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!