Adapted from A Cowboy in the Kitchen by Grady Spears and Robb Walsh.  This simple side dish features chayote, the pale green Mexican squash, a favorite south of the border.  This squash is very firm, so you want to deviate from the rule of under cooking squash and error on the side of over cooking it.  Think of it as a Southwestern stir fry side.


  • 1 Jicama (small)
  • 2 Chayote Squash
  • 2 Carrots (large)
  • 2 T. Butter (unsalted)
  • 1/2 t. French sea salt
  • freshly ground black pepper


Remove skin from jicama, chayote and carrots.   Julienne vegetables (3 inch by 1/8th inch).   Toss together.   In large saute pan melt butter over high heat.   Add vegetables and stir fry 5 to 6 minutes.   Season and serve.