Sensationally Sauteed

1. Wash the chayote and pat dry. Slice it in half. The seed should also slice in half without much of a struggle. Remove the seed with a spoon. If the skin is somewhat tough, peel it using a sharp knife. However, in most cases you can leave the skin on. Slice, dice or cut into large chunks.

2. Heat a pan over medium-high heat. Add a slick of cooking oil. When the oil begins to shimmer, add the chayote squash.

3. Cook until the squash turns a bit darker and the flesh is easily pierced with a fork but not mushy, about 10 to 30 minutes depending on how thick the squash is cut.

Deliciously Deep-Fried

1. Wash and thoroughly dry the squash. Cut it in half and scoop out the seed with a spoon. Peel the squash if the skin is tough, otherwise leave it on, then cut into even slices.

2. Put a good handful of flour in a plate along with seasonings such as cumin, cayenne pepper, garlic or onion powder, salt and pepper. You could also use a beer or tempura batter instead of dredging it in flour.

3. Dredge the chayote slices in the seasoned flour or dip in the batter. If you've used a batter, let the excess batter drip back into the bowl after you've dipped the slices.

4. Heat the oil in the deep-fryer until it reaches 375 degrees Fahrenheit. Lower the chayote slices into the fryer with tongs, or put them in a fryer basket and lower the basket into the oil. Don't crowd the fryer or the temperature drops too much and your chayote will become greasy.

5. Fry the chayote for 4 to 5 minutes, or until golden brown. Taste test a slice so you know if you need to add or subtract a minute to the frying time.