Flavoursome and delicate, chayote squash gratin is particularly popular with West Indians. The chayote squash, known as christophine in the French Antilles and Guiana, or chouchou on Réunion, is a large green or white berry shaped like an elongated pear, with a flavour similar to a courgette or potato. With high water content - and therefore few calories - as well as vitamins C, B9 and trace elements, this member of the gourd family has plenty of health benefits!
While chayote squash is of course delicious in a salad or mash, it is also great in a gratin. First boil or steam the chayotes. When they are ready, remove the flesh then mash it before adding a little four spice blend, bunching onion, crème fraîche, garlic and salt. Then cover the mixture with grated cheese before baking it. If desired, you can add bacon, béchamel sauce or stale bread to the recipe.