Squash was served at the first Thanksgiving, but chayote-common to southwestern cooking-has only recently been sold nationwide. Cilantro, garlic and chives accent this dish.
Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.