A mirliton is a chayote squash or a vegetable pear. It is also the name for instruments in which a voice resonates over a membrane, as in a kazoo. The Carolina Chocolate Drops are bringing the kazoo back in style with their unique take on traditional jug-band music. I am mounting a campaign to bring the squash back too.

　　

Ingredients

serves 6

　　3 mirlitons

　　8 tablespoons (1 stick) unsalted butter

　　1 cup chopped onion

　　1 cup chopped celery

　　1/2 cup chopped red bell pepper

　　1/2 cup sliced green onions, white and green parts

　　1/2 cup diced ham

　　4 garlic cloves, minced

　　1 cup chicken broth

　　1 cup fresh or frozen peeled salad shrimp

　　1/4 cup chopped fresh parsley

　　Salt and freshly ground black pepper

　　1 1/2 cups plain dried bread crumbs

　　

Step 1

Heat the oven to 375° F.

　　

Step 2

In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes. Remove from the pot and cool under running tap water. Halve them and, using a metal spoon, remove the seeds and discard. Gently scoop all of the flesh out of the shells. Set the flesh and shells aside.

　　

Step 3

In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter. Add the onion, celery, bell pepper, green onions, ham, and garlic. Cook, stirring, for about 10 minutes or until the vegetables are wilted. Add a little of the chicken broth if the mixture becomes too dry. Add the mirliton flesh and cook for 20 minutes. Add the shrimp and parsley and cook for 5 minutes. Remove from the heat and season with salt and pepper. Sprinkle in 1 cup of the bread crumbs.

　　

Step 4

Mound the stuffing mixture into the mirliton shells. Put the halves in a baking dish and top with the remaining 1/2 cup bread crumbs. Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish. Bake for 8 to 10 minutes, until the crumbs are golden brown.

　　A Southerly Course