Squash Blossom Recipe
These baked stuffed squash blossoms are a delightful treat! They are creamy, tangy, and wonderfully floral - a perfect way to enjoy summer’s edible flower bounty.
I bought the squash blossoms at the farmer's market last weekend and mulled over what I wanted to do with them for several days. For regular farmer's market shoppers or people with gardens, squash blossoms might not seem very exciting. But I was beyond thrilled to find them. For several years, I've seen gorgeous recipes (vegan squash blossoms, squash blossom soup, and shaved squash salad) that I've wanted to try.
In the great what-to-do-with-the-squash-blossom-debate, I knew I wanted to do a squash blossom recipe that was not fried, I wanted to keep the recipe simple, and I wanted to bake them gently so they retained their gorgeous color. So I settled on a simple mixture of goat's cheese and wholegrain mustard to stuff the blossoms.
It takes a little prep work to get the blossoms ready to use - the stamen needs to be cut out and the inside rinsed of pollen. If you're interested in other tips on choosing or working with edible flowers, I did a guide that can be found here.
This recipe would work well with other large, edible flowers - like nasturtiums, daylily, or gladiolus. I hope you get a chance to try this recipe - if you do, let me know in the comments below.
Enjoy this simple recipe for baked stuffed squash blossom!