Oven Roasted Stuffed Squash Blossoms Recipe

Squash blossoms: Delicate flowers from squash plants, often found at farmers' markets or specialty stores.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Egg: Helps bind the filling together.

Parmesan cheese: Adds a salty, nutty flavor to the filling.

Basil: Fresh herb that provides a fragrant, aromatic note.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the filling.

Olive oil: Used to drizzle over the blossoms before baking, adding richness and helping them crisp up.

When stuffing the squash blossoms, use a small spoon or a piping bag for better control and to avoid tearing the delicate petals. Make sure the ricotta mixture is smooth and well-combined to ensure even filling.

• fresh squash blossoms - Substitute with zucchini flowers: Zucchini flowers have a similar delicate texture and mild flavor, making them an excellent alternative.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture, though it may be slightly less smooth. Blending it can help achieve a closer consistency.

• beaten egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water can replace the binding properties of an egg, suitable for a vegan option.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano offers a similar salty and nutty flavor, though it is slightly sharper.

• chopped fresh basil - Substitute with chopped fresh parsley: Fresh parsley provides a bright, fresh flavor that complements the dish well, though it is less aromatic than basil.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, though it will slightly alter the dish's flavor profile.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but is slightly milder and less pungent.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for roasting.

• Allow the stuffed squash blossoms to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled blossoms in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container in the refrigerator for up to 2 days. For best results, consume them as soon as possible to enjoy their fresh flavor and texture.

• To reheat, preheat your oven to 350°F (175°C). Place the blossoms on a baking sheet and warm them for about 10 minutes, or until heated through.

• For freezing, first flash-freeze the stuffed squash blossoms by placing them on a baking sheet in a single layer. Ensure they are not touching each other.

• Freeze the blossoms for about 1-2 hours, or until they are firm. This step prevents them from sticking together when stored.

• Transfer the frozen blossoms to a freezer-safe bag or container. Label with the date and contents.

• Store in the freezer for up to 3 months. For optimal flavor, try to use them within this period.

• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen blossoms on a baking sheet and bake for 20-25 minutes, or until they are hot and the exterior is crispy.

• Preheat your oven to 350°F (175°C). Place the leftover stuffed squash blossoms on a baking sheet lined with parchment paper. Lightly drizzle with olive oil to keep them moist. Bake for 10-12 minutes, or until they are heated through and slightly crispy.

• For a quicker method, use a microwave. Place the stuffed squash blossoms on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the stuffed squash blossoms in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the stuffed squash blossoms in the skillet and cover with a lid. Heat for 3-5 minutes, turning occasionally, until they are warmed through and slightly crispy.

• Oven: Used to bake the stuffed squash blossoms at the specified temperature until they are golden and the filling is hot.

• Mixing bowl: Used to combine the ricotta cheese, beaten egg, parmesan cheese, chopped basil, salt, and black pepper.

• Baking sheet: Used to place the stuffed squash blossoms on for baking.

• Measuring cups: Used to measure the ricotta cheese and grated parmesan cheese accurately.

• Measuring spoons: Used to measure the chopped basil, salt, and black pepper accurately.

• Spoon: Used to stuff the cheese mixture into the squash blossoms.

• Knife: Used to chop the fresh basil.

• Cutting board: Used as a surface to chop the fresh basil.

• Pastry brush: Used to drizzle olive oil over the stuffed squash blossoms evenly.

• Whisk: Used to beat the egg before adding it to the cheese mixture.

Prepare the filling in advance: Mix the ricotta cheese, beaten egg, parmesan cheese, chopped basil, salt, and black pepper the night before and store in the fridge.

Use a piping bag: Transfer the cheese mixture to a piping bag for quick and easy stuffing of the squash blossoms.

Preheat the oven early: Start preheating your oven while you prepare the blossoms to save time.

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.