ROASTED CHAYOTE BREAKFAST SKILLET

MAKES 5 TO 6 SERVINGS

WE ALL LOVE BREAKFAST FOR DINNER on occasion, and when the craving strikes, this is the dish I turn to. Chayote is much like a summer squash or zucchini, but the flesh is a little tougher. It’s used in a lot of Mexican cooking, and if you ask me, it’s seriously underappreciated: I’m a fan. If you’re craving more protein in this morning skillet, feel free to fold in the tofu scramble from the Migas recipe (here), or just add a few extra sausage links.

5 teaspoons sea salt

1 pound yam, peeled and ½-inch diced

1 pound Yukon Gold potatoes, ½-inch diced

1 chayote squash, seeded, cut into ½-inch chunks

½ cup safflower oil

7 to 8 medium-size tomatillos, papery outer skin removed

1 jalapeño pepper, sliced (optional)

1 tablespoon minced fresh ginger

Leaves from 4 sprigs cilantro, roughly chopped

¼ cup lime juice, freshly squeezed

2 cloves garlic

1 teaspoon sugar

1 red onion, ½-inch diced

1 red bell pepper, ½-inch diced

2 links Oaxacan Chili-Spiced Sausage (here) or Field Roast Mexican Chipotle Sausages, sliced

⅔ cup corn kernels, frozen or fresh, removed from the cob

1. Preheat the oven to 450°F. In a pot over high heat, bring 8 cups of water and 1 tablespoon of the salt to a boil. Add the yam and potato and boil for 5 minutes. Drain and set aside.

2. In a large bowl, toss the chayote with 2 teaspoons of the oil and 1 teaspoon of the salt. Transfer the squash to a baking dish and roast in the oven for 25 minutes. The squash will be tender but not soft all the way through.

3. In a large bowl, toss the tomatillos, 2 teaspoons of the oil, and remaining teaspoon of salt. Transfer the tomatillos to a baking dish and roast for 15 minutes. Remove from the oven and allow to cool slightly before transferring to a blender or food processor. Add the jalapeño, ginger, cilantro, lime juice, garlic, and sugar and process until all chunks are gone. Set aside.

4. In a large, ovenproof skillet over medium heat, heat the remaining oil, onion, red pepper, sausage, yam, and potato. Stir occasionally. After 4 minutes, add the squash and corn, stir, and transfer the pan to the oven to roast for 5 to 7 minutes.

5. Serve on a plate, or directly out of the skillet, with the tomatillo salsa on the side.

CHEF’S NOTE: When prepping your chayote, you’ll notice there’s one big seed in the middle, which you simply remove when you slice it in half. If you cannot find chayote, you can use zucchini or another summer squash.