Stuffed Squash Blossoms
Squash Blossoms have to be one of our favourite purchases from the farmers market during the summer months. For some unknown reason here in Seattle they are crazy expensive, while in NY and LA I’ve seen vendors give them away for free. Here they are a highly sought after delicacy and I need to put in an order with the farmer for the following week.
We grow a few of our own courgette plants and it’s a highlight to go out in the garden and cut down the flowers. The male flowers tend to grow straight up –super simple to cut, whereas the female have the actual fruit growing with the blossoms. If you do grow your own, be sure to save a few males!
They have a delicate sweet flavour similar to that of the courgette fruit; are delicious raw, but our family favourite is stuffed with vegan cheese and baked.
Aim for blossoms which look fresh, not wilted, free from any brown spots and preferably picked the same morning. You can keep them in a bag full of air in the refrigerator for a couple days, but honestly once you taste how incredibly delicious they are, you won’t want to procrastinate using them.
- Squash Blossoms
- Your favourite nut cream cheese
- Olive oil
- Salt/Pepper to taste
- Pre-heat oven to 350 degrees
- Lightly wipe clean with a paper towel the blossoms
- Take a tsp of your favourite nut cream cheese and gently push into the center of the blossom
On a parchment lined baking tray, place the blossoms and lightly brush with olive oil and sprinkle with salt and pepper
Bake for 20 minutes or until lightly golden, flip occasionally
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @achampagneyogi, #amandavs and #healtyissexy), I’d love to see your creations.
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XO