Roasted Chayotes with Garlic

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recipe from Epicurious

6 pounds chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

Preheat oven to 450°F with racks in upper and lower thirds.

Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.

Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.

    Cook's note: Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).

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