One major priority in my life is keeping up a healthy and manageable diet for my family and myself. We’re lucky enough to have access to a plethora of homegrown produce. My husband and father-in-law keep up an amazing garden and it’s my job to find creative ways to put the food to use. We regularly test out new recipes to make use of the impressive amounts of tomatoes, Brussels sprouts, zucchini, peppers, sweet potatoes, etc. One of the most unexpected uses we found for the produce was to bake squash blossoms filled with goat cheese. While maybe not the healthiest recipe, they were pretty tasty—although I’m pretty sure anything stuffed with goat cheese would be delicious if you like goat cheese.
Here’s the recipe if you want to try them out yourself:
– 10 squash blossoms, rinsed and stamens removed (the fuzzy yellow part inside the bloom)
*NOTE: It’s best to pick these no more than a couple hours before you plan on baking
– 1 tablespoon olive oil
– 6 oz Soft Cheese, room temperature, placed in a ziplock bag (I prefer Goat Cheese)
– Salt, to taste
– Preheat oven to 400° and line a baking sheet with tinfoil or parchment paper.
– Rinse and let squash blossoms air dry. Using a small knife, make a slit on one side. Cut the stamen from the inside of the flower (hard yellow fuzzy stem inside the flower).
– Place flowers on your baking sheet.
– Squeeze soft cheese into one corner of the Ziplock bag and twist the top. Cut the bottom (cheese-filled) corner of the bag and squeeze, filling each flower.
– Twist the end of the flower to close.
– Using a pastry brush, lightly coat each flower with olive oil (bottoms too), and sprinkle them with salt.
– Bake at 400° for 10 minutes checking them halfway through. You want the flowers to bake to a golden brown color.
I paired my cheesy flowers with crackers for a delicious, crunchy, goat cheese taste. This is a basic recipe, you can definitely get more experimental with mixing herbs and spices into the cheese. Enjoy!