Look at these guys! Gorgeous. Making squash blossoms has always seemed pretty out of my league – they’re so delicate, and seemingly decadent. But I couldn’t resist. I bought a bag, went home, and googled the trash out of “squash blossom recipes”. The basic premise seemed simple enough – stuff them with something, then either deep fry, bake, or pan sear them.
Since I’d been alerted to the fact that it was Rosh Hashanah, and Brad and I have basically decided on combining our different religious backgrounds to include “traditions”, I thought I’d make him a little pan-seared squash blossom, stuffed with a filling of ricotta, apple, and honey (for a sweet new year). We could have eaten these for dessert instead of a side at dinner. They were savory, so pretty, and honestly, they looked like SO much more of an effort than they actually were to make. So here we go.
RICOTTA, APPLE, & HONEY-STUFFED SQUASH BLOSSOMS
* We had about 8 blossoms in total, but a normal person would probably have eaten 2, max, as a side to dinner
– Squash blossoms
– Good quality ricotta, approx. 2/3 cup
– 1/4 tsp. freshly ground nutmeg, or to taste
– 1/2 tsp. kosher salt
– 1/2 apple of your choice, microplaned (no skin)
– 2 tablespoons organic honey
– extra virgin olive oil (REAL olive oil, see this post for a heads-up on the olive oil you may have been consuming)
1. Be unable to walk by squash blossoms without thinking they’re so pretty, and then mentally talk yourself into the fact that you can cook with them.
|oh, hello there!|
2. Wash out the blossoms – gently. You can kind of ply them apart with the larger end of a chopstick. Just make sure any bugs, etc. are out of the blossom.
|that center part, the polleny-looking thing, has gots to go.|
8. Serve alongside dinner (ours was Greek Yogurt Chicken and baked leeks). Have your non-practicing, but still tradition-sentimental, Jewish fiance think you’re the most thoughtful thing ever because you remembered his New Year.