Gratin de Chouchou (Chayote Squash Gratin) is a traditional dish from Reunion of tender squash in a creamy bechemal sauce. It is incredibly rich and delicious.
We are Eating the World, Reunion Island style........
Evelyne of CulturEatz invites us to travel and Eat the World on the 10th of each month. This month she asked us to visit Renunion Island, a French Island located in the Indian Ocean, near Mauritius.
While this is a region of France and French is the official language the food is influenced more by Asia according to this information that I found at Wikepedia:
"Always accompanied by rice, the most common dishes are curry, a local version of Indian curry, rougail and civets. Curry is made with a base of onion, garlic and spices such as turmeric (called "safran péi" on the island),[64] on which fish, meat and eggs are fried; tomato is then added. Dishes can also be flavored with ginger; the peel of a combava is often prized. Chop suey (with rice, not pasta) and other Asian dishes such as pork with pineapple[65] are also very common.
In general, there are few dishes without meat or fish, so there are few vegetarian options. One of them is chouchou chayote gratin. Otherwise, mainly poultry is consumed. One of the local specialties is tangue[66] civet (of the hedgehog family)."
Check out all the wonderful Réunion island dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Pandemonium Noshery: Sausage Rougail and Zembrocal Rice
- Culinary Adventures with Camilla: Vanilla Duck from the Île de la Réunion
- A Day in the Life on the Farm: Gratin de Chouchou
- Sneha's Recipe: Rougail Saucisse/ Sausage Rougail
- Amy’s Cooking Adventures: Rougail Z’Andouille
I didn't serve mine as a vegetarian option but as a side dish with short ribs. It was a perfect side and is an elegant dish that I will serve up again during the holidays. Stay tuned for the Short Rib recipe...that, too, is a keeper.
Chayote squash is a summer squash from Mexico but I was able to find it this time of the year at the International Marketplace that I frequent whenever I go into the city. It can be eaten raw or cooked and all parts of the squash is edible.
The recipe I'm sharing today came from a website called 196 Flavors. It features recipes from 196 countries and is a wealth of information.
Yield: 8 servings
Gratin de Chouchou (Chayote Squash Gratin)
Gratin de Chouchou (Chayote Squash Gratin) is a traditional dish from Reunion of tender squash in a creamy bechemal sauce. It is incredibly rich and delicious.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Ingredients
- 4-5 Chayote Squash
- 1/4 c. olive oil
- 3 cloves garlic, minced
- 1 t. Herbs de Provence
- 2 c. half and half
- 6 oz. Gruyere, shredded
- 1/2 c. flour
- 1/4 c. butter
- pinch of ground nutmeg
- 1/4 c. panko bread crumbs
- salt and pepper, to taste
Instructions
- Peel the squash and cut into large dice.
- Heat the oil in a large skillet. Add the squash, garlic and Herbs de Provence. Season with salt and pepper and cook over medium heat, stirring frequently, for about 15 minutes, until the squash has released most of their liquid and it has mostly evaporated. Pour into a casserole that has been treated with olive oil spray.
- Warm the milk and set aside. Melt the butter in the same skillet used for the squash, over low heat. Stir in the flour and cook for a minute or two, then gradually whisk in the milk, stirring constantly to avoid lumps. Continue stirring as mixture thickens, remove from heat and season with salt, pepper and nutmeg. Stir in half of the cheese until melted. Pour over the squash and sprinkle with remaining cheese and bread crumbs.
- Bake in a preheated 375* oven for half an hour until hot, bubbly and golden brown on top.
Notes:
Adapted from a recipe found at 196 Flavors.
Nutrition Facts
Calories
338.24Fat (grams)
26.36Sat. Fat (grams)
12.90Carbs (grams)
16.41Fiber (grams)
2.99Net carbs
13.43Sugar (grams)
4.52Protein (grams)
10.19Sodium (milligrams)
297.34Cholesterol (grams)
59.76
That sounds so decadent and delicious. The sauce and the gruyere, one of my favorite cheese, sound perfect together for the holidays.
ReplyDeleteIt's a perfect side for the holidays Julie.
DeleteThanks for sharing a delicious recipe with chayote squash which is widely available here, will definitely try this.
ReplyDeleteI want to make that Squash Gratin, it sounds amazing. And trying new wines is always fun. Happy belated Thanksgiving!
ReplyDeleteThanks Claudia, I hope yours was wonderful as well.
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