The chayote is native to Mexico, where it was cultivated centuries ago
by the Aztecs and the Mayas. It's still prominent in the cuisine of Mexico, and today is a mainstay in the cuisines of all of South and Central America, as well as the West Indies, Africa, India, Indonesia and Australia and New Zealand.
Also known as the Vegetable Pear and the Mirliton, this vegetable is a member of the cucurbit family. The fruit is light green in color and pear shaped. The fruit is produced on vigorous growing vines that are cold sensitive. Fruit should be firm and free of bruises and other damage. For eating purposes, avoid fruit that has started to germinate as evidenced by the emergence of the young seedling from the broad end of the fruit.

Chayotes are low in calories, 3 ounces contain 24 calories. They are low in sodium and a fair source of potassium.

Chayote squash should be stored in cool dry areas of the storeroom, 50 to 55 degrees F. best with 70 to 75% humidity. Summer Butternut squash can be safely  stored for 2 to 3 months and winter Butternut squash can be stored up to 6 months without any loss of quality. Avoid Butternut squash that are soft or have bruises or mold.

Here is a list of Chayote squash recipes and other squash information"

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