Christophene au Gratin

Name: Christophene au Gratin
Yield: 3
Cuisine: Saint Lucia
Ingredients: Christophene (chayote squash), peeled, halved and seeded — 3; Butter — 2 tbsp; All-purpose flour — 2 tbsp; Milk — 300 ml (1 1/4 cups); Grated cheddar cheese — 100 g (1 cup); Ground nutmeg — 1/4 tsp; Breadcrumbs Salt and black pepper, to taste — 50 g (1/2 cup)

The Quirky Foodster Team

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Servings

Ingredients

Christophene (chayote squash), peeled, halved and seeded — 3
Butter — 2 tbsp
All-purpose flour — 2 tbsp
Milk — 300 ml (1 1/4 cups)
Grated cheddar cheese — 100 g (1 cup)
Ground nutmeg — 1/4 tsp
Breadcrumbs Salt and black pepper, to taste — 50 g (1/2 cup)

Method

Boil the christophene halves in salted water for 15-18 minutes until tender; drain and mash roughly.
Preheat the oven to 190°C (375°F) and grease a baking dish.
Melt the butter in a saucepan, whisk in the flour, and cook 1 minute.
Gradually whisk in the milk, cooking until thickened into a smooth sauce.
Stir in half the cheese, nutmeg, salt and pepper.
Combine the sauce with the mashed christophene and spread into the baking dish.
Top with the remaining cheese and breadcrumbs.
Bake 20-25 minutes until golden and bubbling.

Introduction: Tender baked christophene (chayote squash) in a creamy cheese sauce with a golden breadcrumb topping.

Cultural Background: Christophene grows readily in Saint Lucia’s cooler highland areas, and this French Creole-influenced baked dish transforms the mild squash into a rich, comforting starter or side, reflecting the island’s French colonial culinary heritage.

Tips: Squeeze out excess water from the boiled christophene before mixing with the sauce to avoid a watery gratin. Use a sharp cheddar for the best depth of flavour.

Variations: Add sautéed onion or crispy bacon bits to the mixture for extra flavour; a vegan version uses plant-based milk, cheese and butter.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a moderate oven for 10-12 minutes until warmed through and the top is crisp again.

Nutrition: Approx. 220 kcal, 8 g protein, 18 g carbohydrate, 13 g fat per serving.

FAQs:

Q: What is christophene?

A: Also known as chayote, it is a mild, pale green squash common throughout the Caribbean, similar in texture to a cross between potato and cucumber.

Q: Can this be made ahead?

A: Yes, assemble the gratin and refrigerate, then bake just before serving, adding a few extra minutes to the baking time.