I realize that they're a little alien looking, but they are delicious! Tender squash blossoms stuffed with herbed goat cheese, coated in olive oil, salt and pepper, and baked in the oven until they're tender and ever-so-slightly crispy.
If you had talked to me 10 years ago, I would have never agreed to eat these, let alone make the recipe. First of all, I thought summer squashes, like zucchini, were gross. How wrong I was! Second of all, I didn't tend to eat anything "weird-looking". Ah, how limited my thinking was! Last but not least, I thought goat cheese was gross. Man oh man, it is hard for me to picture a world where I thought goat cheese was gross because it is SO GOOD! If left to my own devices, I could probably eat a whole package of the stuff in a sitting. It's just so delicious!
I digress. Here's how to make these goat cheese stuffed squash blossoms:
- Squash blossoms. I used about 10, which I think was about 1/4 of a pound.
- Fresh herbs. I grabbed small bunches of basil, parsley, and chives from the herb planters out in the the little yard behind my building. Ultimately you'll need enough to equal about 1 tbsp of each when you chop them up.
- About 3oz. goat cheese
- About 2 tbsp olive oil
- Salt and pepper to taste
1. Ok, first things first! Preheat your oven to 400°F, then grab your squash blossoms. Look inside of one. See that little thing in there? (Guys, I haven't taken a science class since I was 15. My brain has pushed out all preexisting knowledge of plant anatomy. I want to call that thing a stamen, but that's almost definitely wrong. Right?). Well, that thing is not a super pleasant addition to your food, so use your fingers to twist it and pull it out.
2. Once you've de-whatevered your squash blossoms, chop up your herbs! You'll want about 1tbsp of each when they're chopped up. Once they're chopped, put them in a small mixing bowl and add your goat cheese.
3. Now, use your fork to mix the goat cheese and herbs together. Pretty much you'll mash and mix until the herbs are evenly distributed through the cheese and the mixture has a bit of a crumbly texture.
4. Time to fill your squash blossoms! If you are feeling fancy (and like doing extra dishes, am I right?) you can load the filling into a piping bag fitted with the tip of your choice and pipe the filling into the squash blossoms, OR you can just use a small spoon and yer fingers to fill each one with about 1 tbsp of the goat cheese and herb mixture. Once it's filled, twist the blossom closed at the top.
5. After you fill a blossom, lay it onto a sheet pan lined with parchment paper. When all the squash blossoms are filled, drizzle olive oil over them and roll them to coat. After you do that, sprinkle the squash blossoms with salt and pepper and put them in the oven.
6. Bake your goat cheese stuffed squash blossoms for about 10 minutes, or until the cheese is a little bubbly, the blossom is a little crispy, and the tiny squash attached to the end is nice and tender. Once they're done, remove them from the oven and let cool until they're cool enough to eat. Then, devour them, obviously!
Now depending on how many people you want to serve, and how you're serving them, you may want to increase or decrease the recipe. I ate this plate of them on their own for dinner, but I've also served them as hors d'ouevre at a cocktail party, or made a meal of a couple of these goat cheese stuffed squash blossoms over some pasta and marinara sauce.
I hope you get a chance to try them and I hope you love them as much as I do!
Til next time!
Follow me on: