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.
Baking Squash Blossoms
In the great what-to-do-with-the-squash-blossom-debate, I knew I wanted to make squash blossoms that were not fried. I wanted to keep the recipe simple and 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 can try this recipe - if you do, let me know in the comments below.
Enjoy this simple recipe for baked stuffed squash blossoms!
Stuffed Squash Blossoms Recipe
These baked stuffed squash blossoms are a delightful treat! They are creamy, tangy, and wonderfully floral.
Ingredients
- 12 squash blossoms
- 4 ounces of goat's cheese
- 1 tablespoon wholegrain mustard
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
Instructions
- 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 of the cheese and mustard. Then brush with olive oil and sprinkle salt on top.
- Place the blossoms on parchment paper on a baking sheet and bake for 10 to 15 minutes or until browned.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 471mgCarbohydrates: 14gFiber: 4gSugar: 9gProtein: 7g
Margaret says
Do you just eat the blossom or is the stem edible as well? Margaret
Emily Wilson says
You can definitely eat the stem! I discarded it though, because I thought it had the consistency of celery 🙂
Barbara Peterson says
What do you do with the tbsp of oil and tsp of sea salt
Emily says
Thanks for commenting! After you've stuffed the blossoms, you brush them with olive oil and sprinkle the salt on top. Apologies if that isn't showing up correctly in the recipe card. I moved all the recipes over from different software, so am still finding a few mistakes!
Gail Schendel says
I wanted a different recipe for my squash blossoms. (I have been frying them). I used herbed goat cheese and substituted the mustard with cream cheese for a milder taste. Thanks for sharing your ideas.
Emily says
So glad you liked it and love the substitution of cream cheese - that sounds great!
SHANNON says
This is so delicious! I only had half the goat cheese so I mixed in Trader Joe's spinach and artichoke Greek yogurt with it and the mustard. Simply incredible - first time making and eating the blossoms, and they were so good!
EW says
So glad you liked it! Squash blossom are simply the best!