Stuffed Squash Blossoms

Squash Blossoms1

A few years ago, Ryan and I had a gift certificate to Sierra Mar restaurant, one of the most beautiful places on Earth.  Just attaching that link makes me want to cry because of how badly I want to go back to that place! That night we had fried squash blossoms that had been stuffed with some kind of goat cheese mixture.  I still remember the moment of biting into them, and then the two of us devouring the plate when we realized how unbelievably delicious they were.  So many of my memories involve the food.  Ryan can’t believe my ability to remember meals.  Wish I could remember other things half as well!

I’d never actually seen squash blossoms in a store or at the farmers market that we used to go to, but all of that changed one day at the Hollywood Farmers’ Market, where there were stalls overflowing with blossoms. I knew I wanted to try a vegan version of what we’d eaten that night, so I looked on line and found this recipe from the amazing Tofu 666.  I used that recipe for the tempura batter (minus the herbs), but I couldn’t find any recipes for stuffing that didn’t involve cheese.  I ended up making my own, taking inspiration from Tofu 666′s descriptions of the many stuffings he’s used (they’ve stuffed a LOT of squash blossoms in that house!).

Squash Blossoms2

The batter was incredibly simple to make, and so was the stuffing.  I used a pastry bag to stuff the blossoms with the “cheese” mixture, and then fried them – not the healthiest thing to eat, but man were these good! The picture of the finished product doesn’t really do these justice – it’s not that easy to make friend squash blossoms look super appealing.  But you can’t judge a book by its cover!

I served these with a tomato panzanella salad and delicata squash bisque.  They were so good that I made them again the following week, and we gorged ourselves on them until we felt sick.  They’re pretty rich on their own, so next time I make them I’ll be sure to pair them with a salad or something light and maybe acidic. Or, I could just try to not eat the entire batch!

Seasoned Cream “Cheese” Filling for Stuffed Squash Blossoms
enough for about 19 blossoms

1 8-oz. container plain Tofutti cream cheese
1/4 teaspoon smoked paprika
2 tablespoons nutritional yeast
1/4 teaspoon salt (sea salt or gray salt)
freshly ground black pepper

Let Tofutti come to room temperature, and then mix all the ingredients together in a bowl.  Scoop into a pastry bag fitted with a metal tip, and pipe filling into squash blossoms.  Dip in tempura batter, and fry until golden. Drain on paper towels, sprinkle with a touch of salt and enjoy!

As you can see, this is a pretty basic recipe.  I chose to keep it simple, but feel free to add whatever spices and herbs you like best.

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20 Responses to “Stuffed Squash Blossoms”

  1. You know, I’ve never eaten squash blossoms. These stuffed ones sound really incredible.

  2. These sound incredible!

  3. Oh My! I have never had squash blossoms either but that looks just up my alley. Isn’t Tofu666 amazing as well?

  4. OMG those look so good! Plz to come to Berkeley to make some for me. :3

  5. I remember havving stuffed blossoms once in my early vegan days- I think they were stuffed with something llike hummus. Yours look very tasty, too. I actually wouldn´t mind, having some of these right now :)

  6. Beautiful! I meant to grab some blossoms when they were in-season here but totally forgot. Next year I must!

  7. WOW! They look amazing! Squash blossoms are so awesome, I’m so happy we can eat them.
    :)

  8. do you have any left? i’ll be over tomorrow for dinner!

  9. I have never had squash blossoms but I will have to try them — looks wonderful.

  10. Hey Kim. Tried your brownies at the Compassionate Cuisine event and they were delish! I was hoping to meet you :( I went with Whitney (Eco Vegan Gal) and she raved about your baked yummies.

    Is there any way you can add me to your links on your blog?

  11. Hi, Christy! I’m so glad you liked the brownies, but I’m sorry I didn’t get to meet you. We ended up not being able to make it last night, which I was really disappointed about. I wanted to eat all that food! And I just added your link to my blog. That pumpkin cheesecake looks so good!

  12. it’s true — we had a ton of squash blossoms this year, and it’s still our favorite way of eating them — yours look delish!

  13. This looks amazing! Thanks for sharing it. Looks like a fall potluck pleaser.

  14. I’ve never had squash blossoms before, but now I really want to!

  15. Just found you from SE…I found these blossoms at the farmers market a few weeks back and stuffed them with a ricotta herb filling then battered and fried them. I also did an unbattered, broiled version. They were delicious but my only question is – can you actually taste the blossom (does it have a taste) or is it just the vehicle for deep fried goodness? Mine were in the second category (perhaps user error!) so I’m just curious what you thought.

  16. I like these stuffed with mozzarella and anchovies, but I’d say you made the tofu-stuffed version look very appealing.

  17. Those sound very interesting (in a good way!). I have never tried squash blossoms before. I’ll have to keep my eyes open for them.

  18. Oh my, not only are they gorgeous, but they look delicious!

  19. I have had these and they are out of this world! They look so exotic, but really taste like comfort food. They’re great if you want to impress some guests!

  20. Thanks, Rebecca! And thanks for being my guinea pig for these!