Baked Stuffed Squash Blossoms

These baked stuffed squash blossoms are a delightful treat! They are creamy, tangy, and wonderfully floral. 

Baked Squash Blossoms Stuffed with Goat's Cheese #vegetarian #appetizer | Shiny Happy Bright

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, but I lived in a country where edible flowers did not thrive (um, it was a desert...I was lucky they flew in avocados!) 

fresh squash blossoms

In the great what-to-do-with-the-squash-blossom-debate, I knew a few things -- I wanted to keep them healthier (ie. 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

Baked Squash Blossoms Stuffed with Goat's Cheese #vegetarian #appetizer | Shiny Happy Bright

I also think 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 via email or Instagram (#shinyhappybright).

I hope you enjoy this simple recipe for baked stuffed squash blossom!

Baked Squash Blossoms Stuffed with Goat's Cheese

Makes 12 stuffed blossoms | Prep Time: 5 minutes | Total Time: 20 minutes


12 squash blossoms

4 ounces of goat's cheese

1 tablespoon wholegrain mustard

1 tablespoon olive oil 

1 teaspoon flaky sea salt


Preheat oven to 400 degrees Fahrenheit (200 C). 

Make a slit in each squash blossom and cut out the stamen. Rinse the squash blossoms and lay them on a paper towel to dry. 

Combine the goat's cheese and mustard in a small bowl. 

Stuff each blossom with about a tablespoon and a half. 

Place the blossoms on parchment paper on a baking sheet and bake for 10 to 15 minutes or until browned. 

Serve immediately. 

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