3 tablespoons unsalted butter
1 jalapeno, seeded and minced
2 chayote squash, peeled and thinly sliced
salt and black pepper to taste
1/2 cup heavy cream
1 tablespoons minced fresh chives
1 tablespoons minced cilantro

Heat butter in a large heavy skillet over medium heat. Add jalapeno and cook, stirring, for 1 minute.

Add squash, salt and pepper. Cover the pan, reduce heat and cook until the squash is just tender, about 5 minutes. Remove the cover and add the cream to the squash; toss gently.

Raise heat and simmer the mixture uncovered, until the cream is almost evaporated and has coated the squash. Add chives and cilantro.

Submitted by: BABETTE CROSS