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A Recipe from Our Cookbook: Stuffed Squash Blossoms

September 9, 2010

Check out the cheese sneaking out the petals of the baby squashes' blossoms.

Most often, stuffed squash blossoms are deep-fried. But in this recipe from Welcome to Michael’s, Michael grills them. He explains that their delicate flavor is perfectly highlighted by the caramelization that occurs on the grill.

Stuffed Squash Blossoms

Serves 4

  • 20 squash blossoms with tiny squashlets attached
  • Approximately 1 cup fresh goat cheese, with or without herbs
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Juice of 1 lemon (preferably Meyer)

Preheat and oil the grill.

Have ready a large bowl of ice water. Carefully open the petals of the squash, and, one at a time, dip them into the ice water. Place the washed blossom, stem side up, on a double layer of paper towel to drain. Do all of this carefully, as the petals are fragile.

Cut the goat cheese into portions small enough to fill the blossoms generously. Place a portion of the cheese in each drained blossom, gently twisting the petals together to seal.

When all the blossoms are filled, brush them lightly with the olive oil and season with salt and pepper to taste.

Place the blossoms on the preheated grill and cook, using tongs to turn occasionally, for about 5 minutes, or until the cheese has melted and the squashlets are crisp-tender.

Using tongs, transfer the blossoms to a serving plate. Drizzle with lemon juice and additional olive oil and serve warm.

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