Goat Cheese-Stuffed Squash Blossoms
Delicate squash blossoms stuffed with creamy goat cheese make a great healthier alternative to French fries.
I try not to have too many regrets in life. After all, there is a reason for every decision made. However, this summer I neglected something I hold dear to my heart, not on purpose but rather because time slipped away – attend farmer’s markets. It’s my favorite thing to do when the produce is fresh and abundant, especially if I can pick my own. What made it difficult this summer are two things – one: farmer’s markets are on Saturdays around here, and I pretty much had something to do every Saturday morning and two: it takes time to travel. There are a few small farm stands on the way, but if I wanted to go to a farmer’s market to walk around and take in the scene (which to me is the best part), it takes probably 30-45 minutes, depending on who I get stuck behind on the way there. Not only do you have trucks traveling the mountain, you barely have any passing zones along the way. And then when you do get to the market, they are small with about 5-10 booths. I’m jealous of those markets that have rows and rows with every produce imaginable. I love to discover new produce and figure out how to use them. One year it was squash blossoms, and I was amazed at how much I loved them.
Last year was the first time I tried squash blossoms. I was visiting my parents for the weekend and went to a farmer’s market in the city. I spotted them those golden petals as I was getting ready to leave. Dare I try them? I bought only six since I was hesitant to eat them. Who eats flowers anyway? As I tweeted about my new gold mine, I got replies about simply stuffing and frying, so that’s how I prepared them. And I fell in love. This summer, I dragged convinced my parents to go back. Although that farmer didn’t have them, I found squash blossoms in another area of the city with a different farmer.
Funny story – a few years ago, I tried growing zucchini in my parent’s garden. I got a bunch of flowers but not actual zucchini, so I threw them away. Had I known how amazing they are to eat (not to mention how pricey), I would have gobbled them up in no time. Since I don’t see them often, I make sure to buy a small batch when I do.
A lot of people ask how they taste. Squash blossoms remind me of zucchini fries, especially if you pan fry them. I opted to bake them for this recipe as a healthy alternative, but I prefer them fried. They are very delicate to stuff, so be gentle. You need to remove the pollen stem in the middle before stuffing. I chose goat cheese that was already flavored with herbs. However, if you use plain goat cheese, smash some fresh herbs into it before stuffing. You can also use cream cheese as a substitute.
So tell me – what adventurous item have you tried from the farmer’s market?
Goat Cheese-Stuffed Squash Blossoms
Delicate squash blossoms stuffed with creamy goat cheese make a great healthier alternative to French fries.
Ingredients
- 12 small squash blossoms
- 1/4 cup herbed goat cheese (if using plain, mix some herbs into the cheese)
- 1 egg
- 1/4 cup breadcrumbs
- Salt
Instructions
- Preheat the oven to 400F. Have a baking sheet ready.
- Carefully open each blossom and remove the stems. Gently spoon in about a teaspoon of goat cheese into each one*. Twist shut.
- In one small bowl, lightly beat the egg. In another bowl, combine the breadcrumbs with a pinch of salt.
- Dip each blossom into the egg then into the breadcrumb. Place on the baking sheet and bake** for 10 minutes or until lightly brown and crispy. Cool a few minutes before serving.
Notes
My squash blossoms were a bit on the small side. If you have bigger blossoms, you may need to add more cheese. *
If you enjoyed these Goat Cheese Stuffed Squash Blossoms, you may also like these recipes:
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I didn’t know you could eat the blossoms either. These look amazing! I will try anything stuffed with goat cheese! Thanks for sharing!
Yup! I’m still kicking myself for throwing out my blossoms for the garden. I was amazed at how much I loved them!
These look awesome!
Thanks Tieghan!
Looks very interesting, I’ve never tried them and would love to have some. I love going to Farmer’s Market, too. Luckily we have it three times a week close to the office.
Lucky!! You think living with a bunch of farms, there would be more nearby. Instead, I have to drive over the mountain to where more people live.
In my opinion stuffing squash blossoms with goat cheese is the only way to go! I like that you baked these this time, seems a little easier to handle than frying.
Oh definitely! No worrying about discarding the oil afterwards and certainly no oil smell lingering for days.
Mmmmm goat cheeeeeese…….
I’m a bit distracted by that :D
Nothing wrong with that ;)
Ahhhh I didnt see you ask this on twitter! We tried them last week and I saw a video where he par-boiled them first and then stuffed and fried. The process was HORRIBLE! its so hard to open after wet…never again..I like your way so much better!
I asked on Twitter last year, so don’t feel bad ;) I’ve never heard of parboiling them. Not necessary. Gently wipe them down to clean them since the petals rip so easily.
Squash blossom?! I’ve never eaten flowers before, but the way you write about them here, I’d definitely give them a try. Especially since they’re STUFFED WITH GOAT’S CHEESE. Everything can be made better by stuffing it with goat’s cheese.
My favourite market, although maybe not strictly a farmer’s market, is Jean-Talon in Montreal. Super fresh produce, and lots of quirky regional specialties. I stocked up on some amazing olives, and bought some macarons with flavours like lime, raspberry, and balsamic vinegar! Sooooo good.
Yes, it seems like more and more people are eating flowers. I’ll just stick with squash blossoms. I love the sound of balsamic macarons at that market. I’m not even sure if I can buy macarons in my area since I live in farmland.
You had me at stuffed with goat cheese. :) Seriously, I can usually find these around here but I can’t believe how pricy they are!
Someone told me in NYC it’s $20 a pound! Eek. I think I paid $2 for 8 blossoms. I have no idea how much they weighed though. I think it’s because most blossoms go on to be zucchini and yellow squash, so maybe it’s because they are rare? I have no clue. I’m tempted to grow squash myself but not pollinate them. Just eat the blossoms :D
I LOVE stuffed squash blossoms!! Although, I have to admit that I have yet to make them myself. My favorite farmers market find this spring/summer was garlic scapes.
It was so wonderful meeting you this weekend! Can’t wait to go back next summer!
See I keep hearing about garlic scapes but never tried them. I spotted them a few weeks ago, but I was leaving two weekends in a row and wasn’t sure if I could cook them before they went bad. Back to the market! And great meeting you as well, Kelli :)
This is so great! It must be a sign! I just saw someone making these on the cooking channel, food network and then find them here! Now I just need to find some blossoms!
Oh I think I saw them on Food Network as well! Definitely a sign – go find them!
I’ve never eaten squash blossoms, but it sounds fantastic! I wish I had some in my garden right now.
They are! If you like zucchini fries, then you’ll like these. Goat cheese is a bonus :D
Carla,
I grow squash . . . not, it’s more correct to say that squash vines appear in my garden every year, as they are always volunteers from the compost and never anything I’ve actually attempted to grow . . . and yet I’ve never eaten a squash blossom. It’s simple to tell which are the girls and which are the boys (I wouldn’t pick a girl since I’d like the fruit to be fertilized and grow) so I think I’ll try your recipe this summer. Thanks for the idea!
As for weird vegetables–well, I usually take my choice away from my by getting a CSA farm share, so I have my weekly Iron Chef competition with the ingredients in the box. Right now there’s not much mystery as it’s the height of summer (tomatoes, squash, cucumbers, potatoes) but then after so many years of enjoying a CSA kohlrabi doesn’t seem unusual to me anymore.
I didn’t know anything about squash blossoms when I tried growing squash. Turns out we didn’t have bees travel in the corner where the garden was, so they never got pollinated. I’ve always wanted to do a CSA, but I live by myself and am afraid I would throw a good bit of the produce away from not keeping up. I love cooking, but during the week after work, I don’t feel like doing much. Kohlrabi is one of my favorites and I always buy one or two…bulbs? when I see them.
I’ve been wanting to try squash blossoms for some time now, and was so pleased to find your oven-baked recipe. I picked up pumpkin blossoms at the Farmer’s Market yesterday (picked that morning) and prepared them this evening. My husband and I were so taken with how delicious they were that we nearly forgot the entree!
Thank you for a starting point. I used Italian herb bread crumbs and added grilled anehiem peppers to the mix, also pan fried them. Everyone was scared to eat the “fried
Flowers” but my hubby backed me up and says everything she makes
Is good. They were a hit and were gone in minutes! Thank you! Next time I’m thinking of somebody of aoli or maybe meat marinara depending on how I switch up the cheese. Ricotta and meat marinara