Delight your taste buds with these oven-roasted stuffed squash blossoms. This elegant dish combines the delicate flavor of squash blossoms with a creamy, cheesy filling, making it a perfect appetizer or side dish for any meal. The combination of ricotta cheese, parmesan cheese, and fresh basil creates a rich and savory stuffing that pairs beautifully with the tender blossoms.
If you are not familiar with squash blossoms, they are the edible flowers of the squash plant and can be found at farmers' markets or specialty grocery stores. These delicate flowers need to be handled with care to avoid tearing. Ricotta cheese and parmesan cheese are common ingredients, but make sure to get fresh basil for the best flavor. The rest of the ingredients are pantry staples you likely already have at home.
Ingredients for Oven Roasted Stuffed Squash Blossoms
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
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.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover stuffed squash blossoms on a baking sheet lined with parchment paper.
- Cover them loosely with aluminum foil to prevent over-browning.
- Heat for about 10-15 minutes, or until the filling is hot and the blossoms are warmed through.
- Remove the foil for the last 2-3 minutes to restore some crispiness.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Place the stuffed squash blossoms in the skillet and cover with a lid.
- Heat for about 5-7 minutes, turning occasionally, until they are heated through and slightly crispy.
Microwave Method:
- Place the stuffed squash blossoms on a microwave-safe plate.
- Cover them with a damp paper towel to retain moisture.
- Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.
- Let them sit for a minute before serving to allow the heat to distribute evenly.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Lightly spray the stuffed squash blossoms with olive oil.
- Place them in the air fryer basket in a single layer.
- Heat for 5-7 minutes, checking halfway through to ensure they are not burning.
- Remove and let cool slightly before serving.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Oven Roasted Stuffed Squash Blossoms Recipe
Ingredients
Main Ingredients
- 12 Squash Blossoms
- 1 cup Ricotta Cheese
- ¼ cup Grated Parmesan Cheese
- 1 Egg beaten
- 1 tablespoon Chopped Fresh Basil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, beaten egg, chopped basil, salt, and black pepper.
- Gently stuff each squash blossom with the cheese mixture.
- Place the stuffed blossoms on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 15 minutes, or until the blossoms are golden and the filling is hot.
- Serve warm and enjoy!
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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