Chayote squash is nothing but our Seema badane/ chow chow of gourd family.
Au gratin or gratini is a classic French side dish .Which is creamy, cheese filled topped with breadcrumbs and end product will be crusty, brown topped . We just enjoy this as it is or with simple toast. Usually gratin/ au gratin will be white sauce which is mixed with grated cheese and topped with breadcrumbs. When I saw the usage of squash in one of the recipes of Lisa, I couldn’t resist and tried her super simple recipe. I liked the idea of usage of squash to enhance the nutritional value. It is very apt for gloomy weather to cheer you up as well as to sooth.
Chow Chow – 2
Onion – 1 (chopped)
Garlic – 2 Or use garlic salt.
Butter – 1 to 2 tablespoons
Whole wheat flour – 2 tablespoons
Milk – 1 to 2 cups
Salt (if you use garlic salt, don’t use it)
Seasoning of your choice
– First, cook Chow Chow in a microwave for 3 min, cool, make a puree and keep aside.
– Take one pan, heat butter, put chopped onion (garlic) and fry.
-Add whole wheat flour fry for a while and add milk, puree ,garlic salt ,choice of seasoning. I have used Hot Jalapeno seasoning. And boil.
-When it is ready, add grated cheese and mix everything. Now sauce is ready to bake.
-Pour this sauce into casserole pot, spread grated cheese, breadcrumbs and bake in a pre-heated oven at 180 °C for 30 minutes or until cheese and crumbs becomes bubbly and light brown.
-Serve as it is or with any kind of bread toast or garlic bread.