Accompanied story, “Underground Produce,” published 2-7-2013
2 tablespoons butter
1 tablespoon olive oil
2 medium onions, sliced
2 chayotes, pitted and thinly sliced
2 teaspoons dried, or 2 tablespoons chopped, fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the butter and oil in a large skillet over medium heat, until the butter is melted.
Add the onions and saute until they are golden, but not browned, about 8-10 minutes.
Add the chayote and oregano and saute an additional 2-3 minutes, until the squash starts to soften.
Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes. Remove from the heat.
Add the salt and pepper, and toss before serving.
