Summer time means squash is in season…which means squash blossoms are in season. Squash Blossom Season is something to be excited about, if you ask me!
Maybe eating the blossoms of a zucchini doesn’t sound appetizing, but if you have tried it, then you know how delectable they are. Most restaurants prepare them by either covering them in batter and deep frying them or pan frying them. Delish? YES. But Imma do you one better with today’s recipe because we are roasting them in the oven. No frying, no smothering in batter. Just a beautiful blossom filled with cashew cheese, since I’m lactose intolerant.
Squash blossoms themselves are extremely low in calories, but they do contain vitamin A and vitamin C thanks to that vibrant yellow/orange color. By themselves, they don’t have a strong flavor- it doesn’t taste floral, but more earthy and green with zucchini undertones. When is the last time you heard someone describe something as having “zucchini undertones”?? 😂
This recipe is easy to adapt if you don’t have all the ingredients, and you can totally play with the flavors of the stuffing from bright and zesty, to spicy, or something totally herbaceous and savory.
For those who can handle some real cheese, my recs would be a ricotta or a semi soft goat cheese. You want it to be soft and smooth, but not as melty as a mozzarella or brie. The blossom is delicate, so a highly meltable, oily cheese would be too much for the thin veil of the flower to hold up to, in my opinion.
AND this is a fun new thing- I filmed this cooking video if you want more specifics about the recipe and would like to follow along while I make the recipe! I’m the dorkiest cook in all the land, so if nothing else, there is some entertainment value to be had. I originally posted this on IGTV, but in lieu of reading a long post about stuffed squash blossoms, you can watch me make them and chat away to the camera!
Stuffed Squash Blossoms
Makes 10 blossoms
- 10 squash blossoms, gently washed and dried
- 4 ounces Miyokos double cream chive classic chive cheese wheel
- Juice of half a lemon
- Salt and pepper, to taste
- 1/4 cup pine nuts
- 3 Tablespoons torn basil
- olive oil, for drizzling
- Preheat oven to 375 degrees
- Put cheese in microwave safe dish and heat for 30 seconds until soft with a texture like a ricotta
- Add lemon, pine nuts, basil, salt, and pepper to cheese and mix well to combine
- Gently open the blossom and stuff 1 tsp-1 tbs of the cheese mixture into the blossom. (The amount of cheese stuffing will depend on the size of your squash blossom).
- Place all squash blossoms on a baking sheet, drizzle with olive oil, and place in the oven.
- Bake for 13 minutes, flip blossoms over, then bake for 5 minutes more. Remove from oven. Allow to cool a little before digging in! (Hot cheese is HOT! Save your mouth.)
Have you ever had squash blossoms before? Let me know if you try this recipe!
Have a great weekend!
XO, Alexandra
YUM!!!! I LOVE SQUASH BLOSSOMS!! Your recipe is great because I am not a fan of fried food at all, so this sounds perfect for a summer dinner! Love the video too, you make everything seem effortless and fun! xo Im coming’ over 🙂
oh and about that fig tree comment on insta…they actually do flower, they are little green flowers, and they are all female, the fruit is the flower (inverted) and when you pick the ripe fruit, the seeds inside are the unfertilized “ovaries” of the flower……i see a recipe in your future, as I know how much you love figs!
Enjoyed the video baking in oven sure cuts down on preparation time only time I had squash blossom s was when I visited in California and they are delicious