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squash blossoms

Goat Cheese Stuffed Squash Blossoms and Roasted Tomatoes

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Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes 6

Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes 1

Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes 4

Yes another ode to the infamous squash blossom! We are at the height of harvest season and my back yard is in full bloom with these gorgeous golden delights! I am not complaining by any stretch because they come and go so quickly…… this simply means I have to be a bit innovative as not to burn out my better half with the same daily preparation.

I really dig squash blooms done in the traditional manner, dipped in a batter and flash fried, either alone or stuffed, but honestly I find them a bit too heavy on a daily basis…..so herein lies the challenge to create something as delicious. Time to put on the creative cap and  forge the garden for inspiration. BTW…check out that luscious garden in the back…..I’d be a total failure to not come up with something awesome!

Since I totally love the idea of stuffing them with goat cheese (or whatever suits your fancy), I decided not batter and fry them but to bake in an lightly oiled pan along with some fresh baby garden tomatoes and pine nuts; I could have used some yummo herbs but I decided to keep it simple for the first go around. The result…..OMG!!!!! Can I say scrumptious????? OHHHH yeah….to say the least and most definitely another one for the recipe books, not to mention my better half…

5.0 from 1 reviews
Goat Cheese Stuffed Squash Blossoms and Roasted Tomatoes
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 12 Squash Blossoms
  • 6 oz Goat Cheese
  • 1 lb Variety Baby Tomatoes
  • Pine Nuts
  • Olive Oil
  • Sea Salt
  • Pinch of sugar
Instructions
  1. Lightly oil a 9 x 13 pan and preheat oven to 400.
  2. Remove the anthers inside, wash, and gently dry the flowers (or place on paper towel to air dry).
  3. Gently open each flower and stuff with 1 tsp of fresh goat cheese. Press together and place in pan. Repeat until all blossoms are filled.
  4. Toss tomatoes in a bowl with a little olive oil, salt, pepper, and a pinch of sugar. Add to pan with squash blossoms.
  5. Sprinkle pine nuts over blossoms.
  6. Put in oven for 20-25 min or until desired doneness.
  7. Remove and sprinkle with sea salt. Serve right away as an appetizer or side dish

Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes

Squash Blossoms Over Baked Eggs

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Squash Blossoms with Baked Eggs 3

Squash Blossoms with Baked Eggs

About 20 plus years ago, someone mentioned to me they had eaten squash blossoms and I thought to myself, “why would anyone do that”? As with many things I have had to stick my foot in my mouth over, I was wrong, completely wrong. Squash blossoms rock, seriously they rock.

Stuffed and fried, sautéed in dishes, a top a pizza or baked on eggs (along with a million other ways) they are brilliant, simply brilliant; so when the season of squashes hits in late July and August, I pluck them from our garden as quickly as they come up (of course not the ones with the squash attached) and on the evening menu they go. In fact, the menu becomes revolved around them.

One of my favorite dishes is squash blossom over baked eggs. If I need a quick meal or a slow Sunday breakfast, this dish satisfies and never disappoints. Serve it up with warm toast or add roasted potatoes or both, your choice but make sure you have some homemade jam to accompany.

So I dare you to journey on my squash blossom fetish. This recipe is an easy way to get started and a guarantee of falling in love….with the blossom 🙂

Squash Blossoms Over Baked Eggs
 
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Cuisine: American
Serves: 3
Ingredients
  • 1 sweet onion, diced
  • 2 cloves of garlic, diced
  • 1 small or medium squash, diced
  • 1 tomato, diced
  • 5 - 6 eggs
  • 1 sprig of tarragon, leaves only
  • 2 sprigs of thyme, leaves only
  • tallegio cheese
  • 2 T butter
  • 2 T heavy cream
  • salt and pepper
Instructions
  1. Preheat oven to low broil.
  2. In a skillet over medium-high heat, add butter until hot. Add onion and sauté for 5 minutes or until translucent. Add garlic and sauté for 1 minute to release fragrance. Add squash and tomato and sauté for about 5 minutes or until squash begins to caramelize. Season with salt and pepper and add herbs and cream.
  3. Crack eggs one at a time and add to skillet and make sure there is room between them. Top with desired amount of cheese.
  4. Put under broiler for 3 minutes and add squash blossoms. Put back under broiler for another 3 minutes.
  5. Remove and serve in individual bowls with bread and butter

Squash Blossoms with Baked Eggs 1