Step 1

First, prepare the Chayote Squash: using gloves, quarter each squash and slice out the core. Place in boiling water for 20 minutes, until soft.

Step 4

Remove from the boiling water and place in the refrigerator to cool while you mix up the muffins.

Step 6

Preheat oven to

Step 7

Grease a silicone donut pan with coconut oil cooking spray. Place the greased donut pan on a sheet pan, and in the preheating oven to warm the oil.

Step 9

Combine all donut ingredients except the chayote squash until just combined.

Step 11

Remove the chayote squash from the refrigerator, slice off the skin, and discard. Chop the squash into small pieces and stir them into the donut batter.

Step 13

Place the finished donut dough into a pastry bag, and snip off the end. Remove the donut pan from the oven, and pipe dough around each hole in the donut pan.

Step 15

Bake at 350 for 20-25 minutes, until the tops just start to crack and the donuts are cooked through. Remove and let cool for 5-10 minutes before removing from the pan, at which point you can mix up the caramel sauce and drizzle over the tops of the donuts.