Baked Squash Blossoms

The CSA box this week included squash blossoms.  They are gorgeous, amazing color.

squash blossom

I have never cooked or even eaten squash blossoms so I was pretty excited to have them in the delivery.

squash blossoms

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.

sqaush blossom stuffing

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.

squash blossom stuffed

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.

stuffed squash blossom salad

4 comments

  1. Anita at Hungry Couple says:

    I’m always seeing chefs on the Food Network get excited about these but have never tried them. It doesn’t sound like it’s really worth the work but they certainly look pretty and impressive!

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