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From Foothills Market

<p>This picadillo de chayote is a fast and easy authentic Costa Rican family dinner recipe. Picadillo de chayote- (chopped acorn squash) is vegetarian and gluten-free too! It takes only 30 minutes.</p>
Source: Kenia's Recipe (Entered by Market Manager)
Serves: 4

1/5 white onion
1/5 can of whole kernel corn
3 garlic cloves
2 tbsp butter salted
½ tsp salt
1 cup heavy cream
2 asian corean squash or acorn squash

Step by Step Instructions
  1. As with most recipes, this one starts with a stir fry. In a heavy saucepan, heat the butter on medium-low. While it’s warming, chop up the onion into very fine pieces and mince the garlic.
  2. Raise the heat to a good medium and add the onion and garlic and cook until the onion is transparent. While that is heating up, go ahead and wash and chop your squash. After you've diced them up, add the chayotes to the pot, cover it and turn up to a good medium high. The Squash are mostly water, so you want to cook the water out. I cover the pot to let them boil a bit, until almost completely tender and dry.
  3. Once tender, add in your salt, and your half of the canned corn. (You can definitely use fresh sweet corn here) Cover with heavy cream and heat thoroughly. Chop up some cilantro and stir it in about 10 minutes before serving. Enjoy!