Oven Roasted Stuffed Squash Blossoms Recipe

Squash blossoms: The edible flowers of the squash plant, delicate and flavorful.

Ricotta cheese: A creamy, mild cheese that forms the base of the stuffing.

Parmesan cheese: Adds a sharp, nutty flavor to the filling.

Egg: Helps bind the filling together.

Basil: Fresh herbs that add a burst of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth.

Olive oil: Used to drizzle over the blossoms before baking, adding richness and helping them crisp up.

When stuffing the squash blossoms, use a small spoon or a piping bag to ensure the cheese mixture is evenly distributed without tearing the delicate petals. This will help maintain the structure of the blossoms and ensure a consistent flavor in each bite.

• squash blossoms - Substitute with zucchini flowers: Zucchini flowers have a similar delicate texture and mild flavor, making them an excellent alternative.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese can provide a similar creamy texture and mild flavor, though it may be slightly less smooth.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, though it is slightly more robust.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to a beaten egg, suitable for vegan diets.

• chopped fresh basil - Substitute with chopped fresh parsley: Fresh parsley offers a bright, slightly peppery flavor that can complement the dish similarly to basil.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor, though it will slightly alter the color of the filling.

• black pepper - Substitute with white pepper: White pepper provides a similar level of heat and flavor without altering the color of the dish.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for roasting.

• Allow the stuffed squash blossoms to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled blossoms in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container in the refrigerator for up to 2 days. For best results, consume them as soon as possible to enjoy their delicate texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the blossoms on a baking sheet and warm them for about 5-7 minutes, or until heated through. Avoid using the microwave as it can make them rubbery.

• For freezing, arrange the cooled squash blossoms in a single layer on a baking sheet. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the blossoms are firm.

• Transfer the frozen blossoms to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, thaw the blossoms in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed squash blossoms on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-15 minutes, or until the filling is hot and the blossoms are warmed through.
  5. Remove the foil for the last 2-3 minutes to restore some crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the stuffed squash blossoms in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until they are heated through and slightly crispy.

• Microwave Method:

  1. Place the stuffed squash blossoms on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the stuffed squash blossoms with olive oil.
  3. Place them in the air fryer basket in a single layer.
  4. Heat for 5-7 minutes, checking halfway through to ensure they are not burning.
  5. Remove and let cool slightly before serving.

• Oven: Used to bake the stuffed squash blossoms at a consistent temperature of 375°F (190°C).

• Mixing bowl: Utilized to combine the ricotta cheese, parmesan cheese, beaten egg, chopped basil, salt, and black pepper.

• Baking sheet: A flat surface to place the stuffed squash blossoms on for baking.

• Measuring cups: Essential for accurately measuring the ricotta cheese and parmesan cheese.

• Measuring spoons: Necessary for measuring the chopped basil, salt, and black pepper.

• Spoon: Handy for mixing the ingredients together in the mixing bowl.

• Pastry bag: Optional, but can be used to neatly stuff the squash blossoms with the cheese mixture.

• Brush: Useful for drizzling or brushing olive oil over the stuffed blossoms before baking.

• Knife: Needed to chop the fresh basil finely.

• Cutting board: Provides a safe surface for chopping the basil.

• Spatula: Helps to transfer the stuffed blossoms onto the baking sheet without damaging them.

Prepare the filling: Mix the ricotta cheese, parmesan cheese, beaten egg, chopped basil, salt, and black pepper in advance and store it in the fridge.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and easy stuffing of the squash blossoms.

Preheat the oven: Start preheating your oven while you prepare the filling to save time.

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup.

Batch process: Stuff all the blossoms at once before placing them on the baking sheet.