These stuffed squash blossoms are a delightful treat! They are creamy, tangy, and wonderfully floral.
I bought the squash blossoms at the farmer's market last weekend and mulled over what I wanted to do with them for several days. For regular farmer's market shoppers or people with gardens, squash blossoms might not seem very exciting. But I was beyond thrilled to find them. For several years, I've seen gorgeous recipes (vegan squash blossoms, squash blossom soup, and shaved squash salad) that I've wanted to try, but I lived in a country where edible flowers did not thrive (um, it was a desert...I was lucky they flew in avocados!)
In the great what-to-do-with-the-squash-blossom-debate, I knew a few things -- I wanted to keep them healthier (ie. not fried), I wanted to keep the recipe simple, and I wanted to bake them gently so they retained their gorgeous color. So I settled on a simple mixture of goat's cheese and wholegrain mustard to stuff the blossoms.
It takes a little prep work to get the blossoms ready to use - the stamen needs to be cut out and the inside rinsed of pollen. If you're interested in other tips on choosing or working with edible flowers, I did a guide that can be found here.
I also think this recipe would work well with other large, edible flowers - like nasturtiums, daylily, or gladiolus. I hope you get a chance to try this recipe - if you do, let me know via email or Instagram (#shinyhappybright).