The CSA box this week included squash blossoms. They are gorgeous, amazing color.
I have never cooked or even eaten squash blossoms so I was pretty excited to have them in the delivery.
I have most commonly seen squash blossoms stuffed, battered, and deep fried. I decided to go that route minus the deep fry. I stuffed them with fresh mozzarella, arugula almond pesto, basil, and a little salt and pepper. Basically my leftover pizza Friday toppings.
Stuffing them was a challenge. You definitely need a light touch, the blossoms are very delicate, and plenty of patience and time. I stuffed them, brushed with olive oil, seasoned and bake them for about 12 minutes at 350 degrees. I could not imagine having to make these in bulk.
The blossoms themselves didn’t have too distinct of a flavor but certainly was a fun ingredient to get change to work with and made for an interesting salad topper.