Tag Archives: squash

Recipe:Stuffed Squash Blossoms



This summer, I finally decided to tackle something that I have been either too busy, or too afraid to tackle: My very own garden.  I know it sounds silly, but I have dreamed of growing my own food for some time now.  I have to say, it has certainly been a learning experience.  What to grow, and how to grow it, and how to protect it from the environment around it is still something I am learning, and probably will be for seasons to come.

One thing my garden has been very bountiful in giving me is squash blossoms.  While my plants are hit or miss, and have produced some delicious summer squash varieties, I think my favorite thing to collect are the beautiful, golden–yellow flowers that are delicious and earthy in every way.


This is one of my favorite ways to enjoy the blossoms: stuffed with fresh cheese and deep–fried, lightly salted, and eaten with sparkling wine.

Deep Fried Squash Blossoms

6-12 squash blossoms

2 C vegetable or other neutral, high heat oil

For the filling:

1 C ricotta (I used goat’s milk, but cow’s milk is also perfect)

2 Tbsp heavy cream

1 tbsp chopped chives

zest of 1 lemon

lemon juice, salt, pepper to taste


For the batter:

6 oz AP flour

3 tbsp cornstarch

1 tbsp salt

200 ml seltzer water


Heat oil in a small saucepan over medium heat, until bubbling, around 350 degrees F.

Whisk ingredients for batter together and set aside

mix filling ingredients, mixing together until a smooth paste forms.  fill into a pastry bag, or a ziplock bag.  Cut the tip off the pastry bag or a corner off the ziplock bag, so you are able to pipe the filling into the blossom. Try not to overfill, and close each petal around the filling so it forms a nice little pocket.


Drop each blossom into the batter and directly into the hot oil, frying only a few at a time, about 3 minutes per side.  Drain on paper towels, sprinkle with salt, and enjoy!


This is an amazing summer treat!




Recipe: Butternut Squash Gratin


IMG_2368Now that fall is in full swing, it’s time for squash.  I had never made a recipe using whole squash before, and was nervous about breaking it down.  Luckily, I found pre–peeled butternut squash at the supermarket, but I know one day I’ll have to figure out how to break down squash.  I plan on using squash a lot this winter, so it’s inevitable that I’ll have to break it down at some point. For now, I like people to peel it for me.  I’m lazy.

Try this dish with anything , or as it’s own thing.  I served it with simple roasted chicken thighs and salad and it was a really comforting winter dish.  Thanks to the Food Network for inspiring the dish.


1 butternut squash [$4]

fresh thyme [$2]

panko bread crumbs [43]

heavy cream [$2]

1 onion [$1]

1 small package guyere cheese [$5, it’s worth every penny]

optional: Parmesan cheese, parsley if you have it, not necessary if you don’t.


Preheat oven to 400.

Cube squash and place in a large bowl with about a cup of water. Nuke for about 5 minutes or until squash has begun to be tender.  Meanwhile, saute butter and minced onion in a large pot until translucent. Drain the squash and add to the pot with the onion and chopped thyme, salt and pepper, and a can of chicken stock.  Simmer for about 10 minutes, or until squash is super tender.  Some might have begun to break down, but that’s okay.

Add about a half cup or so of cream to the pot and mix with the squash.  Place in an oven safe dish.  Top with shredded cheese (I had to shred it myself in the food processor, worth it). Top with the panko mixed with a little melted butter and bake for about 30 minutes or until the cheese is super gooey and the breadcrumbs toasty.

Serve nice and warm alone or with an entree.

As shown here.

As shown here.