Baked Stuffed Squash Blossom Recipe
In the summer, gardeners are often at a loss as what to do with all of the zucchini and other prolific summer squashes their gardens produce. While this recipe will not take care of all of them, you may want to pick some of those blossoms in the evening or very early morning while they are open and literally nip things in the bud by making this delicious stuffed squash blossom dish.
Squash blossoms (or floras de calabaza as they are known in Spanish) are used in soups, salads and sandwiches in Mexico and, just as they are in Italy and other Mediterranean countries, stuffed as well. This recipe pairs squash blossoms with roasted peppers, onions, and corn for a classic Mexican combination of flavors. Stuffed and baked with savory, tangy cotija cheese (a salty, hard cheese similar to Romano), this makes a great side dish, or lunch accompanied by a salad and is one of the most delicious ways to deal with midsummer’s squash overabundance.
These tasty Mexican ingredients are blended together in a perfect way, so that each flavor enhances the others. This stuffed squash blossom recipe baked to perfection makes a wonderful dinner if you are looking for something traditionally Mexican and a bit unusual.
Although it can be nice to experiment with fusion dishes or try some Tex-Mex cuisine out on the family, other times it is good to take a leap right into the heart of authentic Mexican cooking, and try something you would never get in an American restaurant, or something you perhaps never heard of before.
This stuffed squash blossom recipe is not only a traditional Mexican dish, but it is also something deliciously different, and something you will be happy you found if you have a lot of squash to use up and you are looking for some inspiration on how to use it all. Full-flavored, delicious and also especially attractive, this recipe relies on various Mexican ingredients to create it, and even a novice chef will breeze through this easy recipe.
- 24 large squash blossoms, trimmed and stamens removed
- 1 cup cooked sweet corn (canned or fresh off the cob)
- 1 medium white or yellow onion, minced
- 2 poblano peppers, roasted and diced
- 1 tsp oregano
- Black pepper, to taste
- ½ cup cotija cheese, grated (Romano or Parmesan cheese may be substituted)
- 2 tbsp olive oil plus 1 tsp for sautéing onions
- Lime wedges, for garnish
- Preheat your oven to 400 degrees while you heat oil in a skillet and sauté the onion just until it begins to turn translucent.
- Mix in the corn and roasted peppers and add oregano and pepper, stirring regularly for another 2-3 minutes until the flavors blend together.
- Remove from heat and stuff the squash blossoms with the mixture.
- Oil a 9? baking pan with 2 tbsp olive oil and add any remaining stuffing mixture then layer the stuffed squash blossoms in the pan, adding ½ of the cheese in between the layers; you should end up with two layers.
- Add the remaining ½ cup cheese on top and bake for 20 minutes or until the cheese has browned.
- Serve at once, garnished with lime wedges.
This stuffed squash blossom recipe is attractive enough for a dinner party or buffet, unusual enough to be a talking point and tasty enough for everyone to love the flavor. Baked stuffed squash blossom is simple to make and the stuffing, which is made with corn, oregano and more, is really good. This stuffed squash blossom recipe is great served hot from the oven while the cheese is still molten. This is a healthy and totally satisfying Mexican recipe. Serve the squash blossoms on a bed of arugula like in the photo for an attractive presentation.
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