Stuffed squash blossoms make a great appetizer. A glass of Viognier (I like a nice South Australian!) with fruity, floral tones complements the delicacy of the squash blossoms.
Just one of several packages of frozen pumpkin from a very large French pumpkin has treated me to ice cream, a main course, and now an appetizer. I probably wouldn't serve these three pumpkin dishes all on the same menu...but then again, why not?! Why not feature them together to celebrate that most wonderful and magical squash...the pumpkin!
Speaking of pumpkins, probably any type of pumpkin would work. I've discovered that French pumpkins (Cinderella, also known as Rouge Vif d'Etampes) are very tasty and pretty, too.
This appetizer uses up any remaining pumpkin-ricotta stuffing mixture left over from the pasta shells featured in my last post. If you don't have any left over, or not enough, simply make some more using that recipe, or one you favor.
You can use the blossoms from any type of squash - zucchini, pumpkin, acorn, butternut, etc.
Try to gather the blossoms in the morning when they're open. If you gather them in the afternoon they may be closed, but, hey, not a problem. You'll just have to gently re-open the blossoms for stuffing.
One cautionary note. Sometimes when the blossoms close they will encapsulate a bee. Shake each closed blossom gently. If it "buzzes" leave it and go on to one that is silent. Try to harvest only male blossoms (without an ovary or bulge at the base of the blossom). If you harvest female blossoms you'll have fewer squash to harvest at the end of the season. However, this could be a good thing, especially with zucchini!
You may wish to snip the stamens out of the blossom, or not. They have a texture similar to a mushroom and are quite tasty, adding a bit of texture, too.
The blossoms have a faint squash flavor. Very delicate and are best stuffed or paired with mild flavors and seasonings. They're good sauteed with shallots and mushrooms and tossed with pasta and Parmesan. They make a nice addition to veggie pizzas or focaccia. They can be batter-dipped and fried. And, they can be stuffed!
Find squash blossoms in your own garden or at farmers markets.
Stuffed Squash Blossoms: (figure at least two for each person)
Preheat oven to 350-degrees.
Pumpkin-Ricotta stuffing
Squash blossoms
Olive oil
Gently dip each blossom in a bowl of water to rinse away any dirt. Drain on a towel.
Open one side of each blossom. Snip out the stamen, or not. Gently fill each blossom with the stuffing mixture via its open side. Lay the stuffed blossoms gently on a lightly oiled pan with low sides with the stuffed side facing up. A pizza pan works well due to its very low sides. Drizzle or brush the stuffed blossoms with a bit of olive oil.
Since I was stuffing only a few blossoms I baked them in my toaster oven set to 350-degrees. I baked them on a small sheet of aluminum foil. Since the weather has been so hot this Summer I didn't want to heat up the kitchen by firing up the big oven.
Bake for about 15 to 20 minutes, or until the mixture is heated through thoroughly. It is actually easier to slide the blossoms onto the serving plate by grabbing the stem ends and gently pulling them along, up and over the rim of the baking sheet, and onto the serving dish. They can be eased onto a spatula the same way. It's easier than trying to scoot a spatula under them. This is a very delicate dish and careful handling assures a great looking appetizer.
To each the blossoms, enjoy the stuffed petals but stop before getthing into the stemmy portions.
Viognier, less acidic than chardonnay, pairs nicely with this appetizer!
Ahhhh...
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