Recipe

Roasted Squash Blossoms Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 3 months, 1 week ago Fresh from the garden, nothing beats home grown squash blossoms and fragrant basil! I kept things even more homegrown by using tomatoes from last year that I dried! High quality chevre is a must here too, bonus points if you have a local producer! St... More Prep:80m Cook:30m Servings:9	Jo_jo_ba
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Filled before baking

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sheba

california

Ingredients

Boiling water

12 dry-packed sun-dried tomato halves, chopped into very small pieces

200g soft goat cheese (chevre), room temperature

12 leaves fresh basil, chiffonade

1/2 tbsp richly flavoured olive oil

9 large squash or pumpkin blossoms, cleaned and dried

Directions

Pour boiling water over sun dried tomato halves in a small bowl.

Let stand 20 minutes, then drain and set aside.

In a shallow, wide bowl, mix together goat cheese, basil, olive oil and soaked tomatoes with a fork until well blended.

Scoop into a piping bag (disposable ones are cheap at craft stores, Ziploc baggies tend to burst at the seams) and place into the fridge for 20 minutes.

Preheat oven to 425F, lightly spray a casserole or rectangular paking dish with PAM.

Pipe the cheese filling into the blossoms, as tightly as possible, to the point where the petals flare and separate.

Arrange the filled blossoms in the sprayed pan, coat with a spray of PAM and cover with foil.

Bake for 30 minutes. Cool 5 minutes covered, then serve immediately.

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Comments

jo_jo_ba 3 months, 1 week ago said:
Amount Per Serving
Calories: 90.4
Total Fat: 7.4 g
Cholesterol: 17.6 mg
Sodium: 115.6 mg
Total Carbs: 1.2 g
Dietary Fiber: 0.2 g
Protein: 4.9 g

sheba 3 months, 1 week ago said:
Love this recipes, especially the low calorie count compared to deep fried.

irishiz 3 months ago said:
Wonderful! Nice to have another alternative to sauteeing them.

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