Recipe

Sweet Chayotes Stuffed with Cream and Almonds

Name: Sweet Chayotes Stuffed with Cream and Almonds
Prep time: 30 min
Cook time: 70 min
Total time: 120 min
Ingredients: 3 medium chayotes (approximately 1 kg in total, 300 to 350 g each); Abundant water for boiling; 400 g cooked, drained, and dried chayote pulp (from the chayotes above); 200 ml whole milk; 2 egg yolks (from large eggs); 25 g cornstarch (about 2 ½ tablespoons); 80 g sugar; 1 pinch of salt; ¼ teaspoon ground cinnamon; 1 teaspoon (5 ml) vanilla extract; Fine zest of 1 lemon, without the white part; 30 g raisins (optional); 40 g sliced almonds; 1 pinch ground cinnamon

Chayote halves stuffed with a cream made from their own pulp, vanilla, and lemon, topped with sliced almonds and baked until golden.

CiberCubaNovember 7, 2026

Image generated with AI.CiberCuba

Preparation30 min
Cooking1 h 10 min
Total time2 h
Servings6 halves (6 small servings)
DifficultyMedium

Chayotes almost always end up in salads, soups, or stews, but their mild flavor and tender texture also pair very well with sugar, vanilla, and lemon. This recipe is based on the Stuffed Chayotes that Nitza Villapol and Martha Martínez collected among the desserts in Cocina al minuto (1956), a documented example of how this vegetable also had its place on the Cuban sweet table.

Our version is our own adaptation: we specify exactly how much cooked and well-drained pulp goes into the cream, adjust the sweetness, use cinnamon lightly, and finish with sliced almonds golden in the oven. The result is six green halves with an ivory-colored creamy filling, ideal for an afternoon snack or a family Sunday.

Method

Chayotes

Wash the chayotes and cut them in half lengthwise, following the groove. If they release a sticky sap, use gloves or wash your hands immediately.
Place the halves in a wide pot, cover with water, and bring to a boil. Reduce to medium-low heat and cook with the lid slightly ajar for 20 to 30 minutes, depending on size, until a knife enters the pulp without resistance but the skin remains firm. Avoid a strong boil so they do not break.
Remove them with a slotted spoon and place them cut-side down in a colander or rack for 10 minutes to release water and cool slightly.
Remove the seed if it is in the way (if it is tender, you can chop it with the pulp). With a spoon, carefully scoop out the pulp, leaving a wall of 6 to 8 mm so the shells hold the filling. Place the shells cut-side down on paper towels.
Image generated with AI.CiberCuba

Pulp

Transfer the pulp to a colander and let it drain for 10 minutes, pressing gently with the spoon. Chop it coarsely and dry it in a 24 cm non-stick skillet over medium heat for 5 to 8 minutes, stirring, until no liquid remains at the bottom.
Image generated with AI.CiberCuba
Weigh the pulp: aim for about 400 g (between 350 and 400 g is fine). Mash it with a fork or blend for a few seconds in a blender until you obtain a purée with some texture, never liquid.
If using raisins, soak them in hot water for 10 minutes, drain them, and dry them with paper.

Cream

In a 2-liter saucepan, off the heat, mix the sugar, cornstarch, salt, and ¼ teaspoon of cinnamon with a whisk. Add the cold milk gradually and then the yolks, beating until no lumps remain.
Cook over medium-low heat, stirring constantly and scraping the bottom, for 5 to 7 minutes, until it thickens and comes to a boil. Let it bubble gently for 1 minute more so the cornstarch cooks: it should be like a thick pastry cream.
Image generated with AI.CiberCuba
Incorporate the chayote purée and cook over low heat for 3 to 5 minutes, stirring, until the mixture thickens again and, when you run the spoon along the bottom, you see the pan for a couple of seconds. Remove from heat and add the vanilla, lemon zest, and raisins if using. Taste and adjust sugar if necessary.
Preheat the oven to 200 °C (400 °F) with the rack in the upper-middle position.

Filling and Baking

Dry the inside of the shells with paper and place them snugly together in a baking dish about 20 x 30 cm. If any wobble, cut a very thin slice from the base without piercing it. Fill each half with about 120 g of cream, forming a slight mound.
Image generated with AI.CiberCuba
Distribute the sliced almonds on top (about 6-7 g per half), pressing lightly so they adhere, and sprinkle a very discreet pinch of cinnamon.
Bake for 15 to 18 minutes, until the almonds are golden and the edges of the filling take on a light golden tone. If the almonds do not brown, place the dish under the broiler for 1-2 minutes, watching closely without leaving it.
Image generated with AI.CiberCuba
Let rest for 10 minutes before serving. They are eaten warm or, if preferred, refrigerated for a couple of hours.

Tips and variations

The key is the water. Chayote is very watery: if you do not drain and dry the pulp well, the cream will be loose and leak out of the shells. When you run the spoon along the bottom of the saucepan, you should see the bottom for a couple of seconds before filling.

Pulp yield. From approximately 1 kg of chayotes, you usually get between 350 and 450 g of pulp already drained and dried. If you get between 350 and 400 g, use it all; if you have excess, set it aside for a soup or a stir-fry.

Sweetness. With 80 g of sugar, the result is moderately sweet. If you prefer it sweeter, add up to 10 g more along with the pulp while the cream is still hot.

Substitutions. Whole milk can be replaced with lactose-free cow's milk, which thickens in a very similar way. We have not tested plant-based milks: they may thicken differently and change the flavor, so do not consider them equivalent. Do not substitute cornstarch for wheat flour in the same amount, as it thickens less and leaves a raw flour taste. Sliced almonds can be replaced with coarsely chopped almonds; the flavor is similar, but the finish looks different and they brown faster. If you use a vanilla bean instead of extract, scrape half a bean and add the seeds to the milk before cooking.

Gluten-free. The ingredients do not contain gluten by themselves, but check that the cornstarch and almonds are labeled gluten-free if cooking for someone with celiac disease.

Storage. They are eaten warm or cold. Keep them covered in the refrigerator for up to 2 days; the almond loses some of its crunch. We do not recommend freezing them, as the cream releases water when thawed.

Documentary source: Stuffed Chayotes section from Cocina al minuto (1956) by Nitza Villapol and Martha Martínez.