- DIFFICULTY: EASY
- 45 minutes
Ingredients
Serves: 8
Pan Fried Pumpkin, Sage and Cheese Squash Blossoms
- 8 Squash Blossoms, Anthers Gently Removed from Inside and Rinsed (Read these tips)
- 6 Sage Leaves, minced
- ½ Cup Canned Unsweetened Pumpkin Puree (Or other squash puree of choice)
- 1/2 Cup Fromagina Cheese (Good substitutes include a firm but soft ricotta or goat cheese)
- 3 Tbsp Olive Oil
- 3 Tbsp Salted Butter
- 1 Large Egg, Whisked
- Pepper
- Extra Herbs
- Pecan Pieces
- Honey
Method
Tying in the last of the summer squash blossoms with some fun fall flavors!
One of my very first Taproot Farm CSA shares of the summer had beautiful squash blossoms. They were so delicious, and as I was strolling through the West Reading Farmer’s Market the other weekend I spotted one sole bag and had to snatch them up! Being the first September market, I felt the cool air of fall creeping in that morning and was inspired to create a “fall twist” with these beauties. I picked up some Fromagina cheese from Amazing Acres Goat Dairy, pulled out some canned pumpkin stashed away in the pantry, and a jar of local honey from Funny Farm Apiaries. Thankfully, our sage is growing strong in our garden and I soon went to work crafting this recipe. It’s very simple, but super delicious. And for those of you who are hesitant to try squash blossoms, I guarantee this recipe will change your mind (I know it did for a few people who taste tested for me haha!). Happy cooking!
Kitchen Tools:
Frying Pan
Measuring Cups
Measuring Spoons
Spatula
Mixing Bowl
Instructions:
- First, gently prepare your squash leaves for stuffing by removing the anthers, rinsing and laying on a towel to dry.
- In a mixing bowl, combine your fresh minced sage pieces, pumpkin puree and cheese, stirring to mix.
- Gently stuff your blossoms using either a spoon or your hand with ~1 tablespoon of the mixture (might be a little more or less depending on the size of the blossom) and gently twist the ends closed the best you can.
- After all the leaves are stuffed, heat your oil and butter in your frying pan until melted/hot.
- Whisk your egg, and one by one gently dip the stuffed squash leaves into the egg (allowing the egg to lightly coat the leaves, but let the extra drip off) and then add the stuffed leaves to the hot oil/butter mixture.
- Allow these to cook for a few minutes and flip when the bottom is browned to lightly brown the other side.
- Place cooked blossoms on a paper towel to dry and repeat as necessary.
- The oil/butter mix near the end may have some browned butter pieces – I think this adds nicely to the flavor, but you could add fresh oil/butter between rounds if you prefer.
- Serve blossoms with a drizzle of honey, some pecan pieces, and extra herbs if desired.
- Enjoy warm! 🙂
Recipe by © Alysha Melnyk 2019
