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Stuffed Squash Blossoms Recipe

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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.

stuffed squash blossoms on a plate

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.

fresh squash blossoms

Baking Squash Blossoms

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

baked stuffed squash blossoms on a plate

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 blossoms!

Yield: 6 servings

Stuffed Squash Blossoms Recipe

stuffed squash blossoms on a plate

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

Prep Time 5 minutes
Cook Time 15 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


  1. Preheat oven to 400 degrees Fahrenheit (200 C). 
  2. 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. 
  3. Combine the goat's cheese and mustard in a small bowl. 
  4. 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.
  5. Place the blossoms on parchment paper on a baking sheet and bake for 10 to 15 minutes or until browned. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 471mgCarbohydrates: 14gFiber: 4gSugar: 9gProtein: 7g


Thursday 7th of July 2022

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!


Thursday 7th of July 2022

So glad you liked it! Squash blossom are simply the best!

Gail Schendel

Sunday 18th of July 2021

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.


Monday 19th of July 2021

So glad you liked it and love the substitution of cream cheese - that sounds great!

Barbara Peterson

Thursday 23rd of July 2020

What do you do with the tbsp of oil and tsp of sea salt


Thursday 23rd of July 2020

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!


Tuesday 23rd of August 2016

Do you just eat the blossom or is the stem edible as well? Margaret

Emily Wilson

Tuesday 23rd of August 2016

You can definitely eat the stem! I discarded it though, because I thought it had the consistency of celery :)

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