Preheat oven to 400 degrees.
Cut chayote squash into about one inch pieces. No need to peel or remove seeds. You can eat the entire fruit.
Place squash on baking sheet with the onions and the herbs. Season with a little salt and pepper. Drizzle olive oil over the mixture and toss gently to coat everything.
Roast in oven for about 40-45 minutes or until tender.
Serve immediately. the refrigerator.
Store covered on the counter for up to 3 days or in the refrigerator for up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.
1 chayote squash
1/2 small onion (chopped)
1 tsp. garlic powder
1 tsp. fresh thyme
1 tsp. fresh rosemary (finely chopped)
2 Tbsp. olive oil