When selecting your Chayote squash, you want to select a small squash, about 2.362 inches long that is a more tender and flavorful squash. The larger squash is less flavorful and can be unappetizing. Make sure the squash is firm and not too soft. The texture should be that of a pepper. Look for single color squash, preferably a light green. Chayote squash can range in color from a darker green to white. Just make sure you avoid selecting a multi-colored squash which is a sign of aging and avoid white colored squash which normally means it is overly ripe. Also avoid overly wrinkled squash, ones with bruising or blemishes and that are sticky or discolored. The chayote squash you select needs to be unblemished.

The shelf life of a Chayote squash is typically 2 to 4 weeks depending on temperature, quality of the squash and how you store it. The ideal temperature for storage is between 50 to 60°F and below this temperature they are likely to show signs of chilling injury. You can store them in a closed container or plastic bag in the refrigerator for up to a month. The humidity in the refrigerator needs to be to be at 90% ideally. You should also examine the squash weekly to check for undesired signs such as shriveling or brown spots. You can also freeze Chayote squash. According to the National Center for Home Food Preservation here are the instructions to freeze Chayote squash. Select squash with tender skins, then wash and remove the stem and blossom end. Do not pare. Dice, remove the seed and blanch in water for 2 minutes. Cool, drain and package the squash in freezer containers or bags leaving a half-inch headspace. Seal the container, label with ingredient, amount and date processed and freeze.

Always wash before eating or using. The squash is very sappy and the sap that oozes out while preparing may cause skin irritation therefore it would be a good idea to use gloves when peeling and handling chayote squash or keep the water running to wash off the sap while you are preparing the squash. How do you prepare to eat after you have washed the squash? The skin on younger squash is tender and eatable so you can prepare your squash with the skin on, which will also keep the flesh of the chayote squash firm. If the recipe calls for you to peel the squash, you peel the squash just like you would a potato with a vegetable peeler or knife. To slice the squash in half lengthwise to remove the seed line your knife up with the bottom ridge as a guide. Next pop the seed out with a spoon or chop it depending on what your recipe calls for. If your chayote squash is overripe, you can use it in Creole-style dishes or scoop out the flesh, remove the seed and mash the flesh with cheese or meat then re-stuff back in the shell for baking. This is a good way to prevent wasting vegetables that become over-ripe.

Chayote squash is a versatile vegetable that can replace summer squash in most recipes or can be cooked like you would cucumber or zucchini. If it is young and tender it can be used raw in salads, coleslaw, or by itself with a light vinaigrette. The skin is eatable however most individuals prefer to peel since the skin can be tough. You can add the squash to soups, use it in marinades, pickle it or make chutneys. It is delicious roasted, sauteed, steamed, grilled, deep-fried, mashed, stuffed, boiled, or cooked in a side dish or casserole. It can even be baked into a pie or stuffed with a mixture of raisins, nuts, brown sugar, and egg for a delicious baked dessert. Refer to the National Center for Home Food Preservation for more information on making chutneys or pickling.

Several items pair well with Chayote Squash to prepare anything from a savory dish to pickles to a delicious, sweet dessert. Items that pair well with the squash include pepper, citrus, garlic, chiles, cilantro, onions, cilantro, curry, fennel seeds, ginger, oregano, parsley, tarragon, thyme, turmeric, apples, mango, acorn squash, sweet potatoes, corn, sweet peppers, tomatoes, seafood, chicken, ham, beef, almonds, honey, cinnamon, and vanilla.