Chayote Squash

• 4 medium chayote squash, peeled, pitted, and cut into 1/2-inch dice
• 1/4 cup chicken broth, or more if necessary
• 3 tablespoons unsalted butter
• 1/4 cup minced white onion
• 2 tablespoons finely chopped Italian parsley
• 13 cup heavy cream
• Salt and freshly ground white pepper

1. Combine squash and broth in a medium saucepan.
2. Cover, and place over medium-low heat.
3. Simmer until squash is tender, about 12 minutes, adding more broth if pan becomes dry.
4. Meanwhile, melt butter in small skillet over low heat.
5. Add onion, and saute until translucent.
6. Remove from heat, and add parsley.
7. Add onion mixture and cream to cooked squash and its remaining liquid.
8. Toss to mix.
9. Season with salt and pepper to taste.
10. Return to medium heat just until cream is bubbling and squash is reheated.
11. Serve immediately.

chayote squash, chicken broth, unsalted butter, white onion, italian parsley, heavy cream, salt

Taken from cooking.nytimes.com/recipes/249 (may not work)