Squash Blossoms with Romesco Sauce

I was so excited to play with squash blossoms, They always look so beautiful on a plate. I thought they would be difficult, they are a super easy recipe and anyone can make them. I stuffed them like a pasta shell, great sub for those carby noodles. You can serve these as an app or a side. I sometimes have these as my main with a side salad.

Makes 4 Servings

Carbs 2.9 g Protein 7.9 g (stuffed Blossoms without sauce)

8 squash blossoms

1cup whole milk ricotta

2 tbsp shredded parmigiano Reggiano

1 tbsp dried chives

1 tbsp butter

Romesco Sauce


Remove sepal and pistil from the flower. Clean any dirt away. Mix cheese and chives together. Put cheese mixture into a pastry bag with a large tip. Use the pastry bag to fill each blossom with cheese. Melt butter in skillet. Gently place blossoms in a skillet warm on each side, turning gently with tongs. Serve immediately on top of warm romesco sauce.

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