Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sautéed Chayote with Sweet Onion and Bacon

Scott Phillips

Servings: 4

In this quick side dish, the chayote remains crisp and juicy, even as it takes on the rich flavors of garlic and bacon. A hit of lemon juice at the end lends brightness.


  • 3 slices bacon (about 2 oz.), cut into 1/2-inch pieces
  • 1-1/2 lb. chayote (about 2 large), peeled, quartered lengthwise, seeded, and sliced crosswise 1/4 inch thick
  • 1 medium sweet onion (about 8 oz.), thinly sliced into half-moons
  • 3 medium cloves garlic, pressed or minced
  • 2 Tbs. dry white wine
  • 1/2 tsp. finely chopped fresh rosemary
  • 1/2 tsp. finely chopped fresh thyme
  • 1 to 2 tsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 260
  • Carbohydrates (g): 11
  • Fiber (g): 3
  • Protein (g): 4


  • In a 12-inch skillet, cook the bacon over medium heat until crisp, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
  • Add the chayote, onion, and garlic to the bacon fat in the skillet and toss to coat. Cook, covered, stirring occasionally, until the chayote and onion begin to brown slightly, about 10 minutes.
  • Add the wine, rosemary, and thyme; continue to cook, covered, stirring occasionally, until the chayote is tender, about 8 minutes more.
  • Remove from the heat, stir in the bacon, and season to taste with the lemon juice, salt, and pepper. Serve.

Serve with sautéed pork chops or chicken.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial