In warmer climates they won't need bottom heat and you can try any time from spring thru to early autumn. Semi hardwood cuttings, below a node, and above a visible new leaf point. Rooting hormone helps. Remove or trim leaves, put somewhere with humidity like pot with plastic cover, plastic box etc. You can also propagate from seed but they are slow growing that way.

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I had a boogie in a rental house in Hawaii, actually at my father's house that I lived at for awhile . It perched over a hill that went over a perfectly manicured Japanese garden . That thing had 10" diameter trunk and it divided at the base and was HUGE. It fell down on this woman's garden after a Kona Storm. IT was a steep slope below the plant. My boyfriend at the time had an old Ford Truck with a tall pipe rack on it that went up higher than the cab. We filled that thing up three times and took it to the dump. Did I mention that Bougies have thorns? We tried to access it all from above and not walk on her garden but she had gardened right up under it. She was very appreciative none the less and took the damage as part of life. She had enjoyed having this incredible wall of color hiding a un-gardenable slope and we did the best we could... I never realized that it was the landowners responsibility, not mine till later. I don't think he ever heard about it. She said she had never seen a haole girl work as hard as I did before. She was Japanese and we made friends over the experience. I am still friends with her daughters who all watched me critically from their lanai. That bougie took it in stride and was almost as large a year later. I have admired them vicariously. They love warm and arid .

The flavor to me is somewhere between zucchini and melon. The wonderful thing about growing your own is that you have control over the level of ripeness... more mature is sweeter. The cooked texture is somewhat like turnip or rutabaga. We love it in soups or stir fries. It stores on a shelf for months, so when we grew our own, we also ate it alone as a vegetable... long after the zucchini had died. It should not be refrigerated, the skin is damaged by cold, vastly reducing its storage life. Chayote is grown in many tropical & sub-tropical parts of the world. You can find a lot of suggestions & recipes if you look it up by some of its other names, such as mirliton, choko, or any one of the Oriental & Asian names (see the Wiki entry). It is really good in soups & stews. Other parts of the plant are edible too; I've eaten the young vine tips, and the seed - which is like a giant pumpkin seed. The tuberous roots are supposed to be edible too, but I never felt like sacrificing a plant to try that. Chayote grown from seed may be different in appearance from what was planted. I've planted smooth fruit, and had the plant revert to squash with the spiny appearance of the photo above. The fruit from those vines was much larger than those sold in stores... I hated leaving those plants behind when I moved. I should mention that for most of the year, the vines grow & branch heavily - without flowering. The vines are incredibly vigorous climbers, they will climb & cover a small tree if allowed to. The plants are photo-period sensitive, and will only bloom when day length approaches 12 hours (the Autumnal equinox). At that point, flowers will appear in every new leaf node; one female flower, and a cluster of tiny male flowers. The flowers require pollination by bees or other insects to set fruit. It amazed me that as tiny as the flowers were, the bees really seemed to like them.