Savory Stuffed Squash Blossoms
Gluten free. Vegetarian.
By mid summer, your winter squash vines won’t be setting fruit yet, but they will be rioting with big bright yellow flowers. Edible flowers. Stuffed squash blossoms can be fried but baking is a healthier alternative which retains the flowers' sweetness. I tend to stuff the blossoms with whatever isn't nailed down in my kitchen and also what's growing in my gardens. So the ingredients are not set in stone. Be creative when you fill and bake your blossoms.
from contributor and Patreon, Kristina Maze
Ingredients
6 Squash blossoms (cut so there is 1-2" stem remaining)
Soft cheese (your choice: ricotta, goat, or cottage. If using cottage, strain otherwise it's too runny).
Hard cheese (shaved pecorino or shredded parmesan)
Herbs, finely diced (mix and match rosemary, sage, basil, oregano, thyme, dill)
Salt, pepper, Olive oil
Directions
Prepare a baking sheet by lightly oiling it or inserting a silicon liner.Preheat oven to 400 degrees.
For the blossoms:
Do not wash; keep dry.
Shake out blossoms before bringing inside so pollinators like ants are removed.
Inside, gently break off the center, called a Stigma in the female flowers. It's the little protrusion coated in yellow pollen. Discard.
For the stuffing:
Mix ingredients in a bowl.
With a teaspoon, stuff the blossoms 3/4 full. Pinch shut and place each on its side on the baking sheet.
Sprinkle stuffed blossoms with olive oil.BAKEBake for 10 minutes on a low oven rack. Serve hot.
Try these blossoms topped with The Garden Forager's Wild and Weedy Pesto
Sueño de Vida is a regenerative cacao farm and reforestation mission in Ecuador. Sueño de Vida works to educate and inspire everyday people about permaculture, sustainable living, environmental activism, and healthy living all in the name of living more in harmony with nature to create a better world for us all.
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