Dijon-apricot goat cheese squash blossoms

by Kristina Sloggett

in appetizers,Gluten Free,recipes,summertime,Vegan

fresh squash blossoms spabettie

My favorite farmers market find lately – squash blossoms.

I didn’t plant any squash this year, so I have been chomping at the bit patiently awaiting their arrival at the markets. Because I had the most wonderful flavored cheese waiting to pair with these little beauties. I brought them home and immediately got to work (they do not last long, use them same day if you can find them).

Dijon apricot goat cheese stuffed squash blossoms spabettie

I have been making more non-goat cheese. Playing with the recipe. There are currently three containers in my fridge, and I might have to test out how well they freeze, because I have more ideas for this cheese. All kinds of flavors and mix-ins.

Like Dijon mustard and apricot. Zippy French sweetness.

goat cheese squash blossoms

Tangy sweet flavors. Crunchy creamy textures.

Drag them through a zazzle of balsamic reduction – oh my!

goat cheese stuffed squash blossoms spabettie

Dijon-apricot goat cheese stuffed squash blossoms

YIELD: 8 pieces

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

8 squash blossoms
1/3 cup vegan goat cheese
5 dried apricots, chopped fine
2 tablespoons Dijon mustard
2 tablespoons coconut oil
1/3 cup gluten free all purpose flour
bowl of water

INSTRUCTIONS:

Carefully clean blossoms, trim to leave a short “handle” of a stem.

Combine goat cheese, Dijon, and apricots, stirring vigorously to combine. Transfer to piping bag (or plastic baggie), fill each blossom with about 1 tablespoon Dijon cheese.

Set out a bowl of water and a plate of flour.

In skillet over medium heat, bring coconut oil to a sizzle. Carefully dip each filled blossom in water, then roll through flour to coat. Add to heated coconut oil, turning on each side when golden brown. Transfer to paper towel to cool slightly.

Serve warm and enjoy with balsamic reduction or serve atop a crisp salad.

vegan goat cheese squash blossoms

Are you a squash blossom fan? What would you fill them with?

To learn just what a squash blossom is, see this very comprehensive article.

This recipe was shared with Healthy Vegan Fridays.

 

{ 22 comments… read them below or add one }

1 Heather (Where's the Beach) July 25, 2013 at 5:20 am

I have never tried squash blossoms. I don’t know why, but they sort of intimidate me. The filling alone sounds fantastic. Can you bring me some to try at lunch today ;-)

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2 Kristina Sloggett July 26, 2013 at 12:57 pm

I so wish I could!! XO

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3 Laura @ Sprint 2 the Table July 25, 2013 at 6:15 am

I love squash blossoms! I always order them if I see them on menus. It’s the hardest thing to find in a store though! Time to stalk the hard core asian market…

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4 Kristina Sloggett July 26, 2013 at 12:57 pm

exactly, or a farmers market? they have such a short life, I have never seen them outside of a FM. (my favorite Asian stores have ALL the best produce too!). XO

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5 meri July 25, 2013 at 7:55 am

I’m feeling ignorant- what exactly are squash blossoms? They kinda look like wilted flowers, but I love squash so I’m curious…

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6 Kristina Sloggett July 26, 2013 at 12:56 pm

hi Meri, the edible blossom grows from the summer squash plants (the female blossoms grow into the actual squash when fertilized), they have a very mild flavor and are fun to cook with! you cannot usually find them in regular grocery stores as they have a very short life once harvested – we find them at the farmers markets (or in our garden!). if you like squash you would probably enjoy these! :)

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7 meri July 28, 2013 at 10:07 am

interesting! thanks for letting me know- now I’ll have to track down some veggie gardeners to see if I can get some :)

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8 natalie@thesweetslife July 25, 2013 at 8:18 am

gorgeous!!!

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9 Kristina Sloggett July 26, 2013 at 12:51 pm

thanks Natalie!

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10 steph@stephsbitebybite July 25, 2013 at 9:17 am

These look beautiful! I’ve had squash blossoms once and LOVED them! I need to go find some so I can make this!

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11 Kristina Sloggett July 26, 2013 at 12:51 pm

they are elusive – I’d check a farmers market if you have one… happy weekend Steph!

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12 Heather @ Better With Veggies July 25, 2013 at 12:18 pm

Now I really need to find these squash blossoms (haven’t heard of that before), because I LOVE this idea!! Your creativity just never ends!

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13 Kristina Sloggett July 26, 2013 at 12:37 pm

oh, you must – you guys would love them!

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14 Joanne T Ferguson July 25, 2013 at 9:01 pm

G’day! I have always wanted to cook with blossoms, true!
Your recipe and photo now makes me want to put this back on my list to do!
Cheers! Joanne
http://www.facebook.com/whatsonthelist

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15 Kristina Sloggett July 26, 2013 at 12:36 pm

I like
your rhyme! :)

cheers to you, Joanne – have a great weekend!

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16 Richa July 25, 2013 at 9:15 pm

love that balsamic ziggy.. i need to make some stuffed squash blossoms this season

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17 Kristina Sloggett July 26, 2013 at 12:35 pm

:D balsamic is meant to be zigged. I know – I am hoping to find more at the market tomorrow, I have more fun ideas for them…

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18 Jeanette July 26, 2013 at 7:18 am

I love squash blossoms! Love how you plated these gorgeous stuffed squash blossoms ~ so pretty!

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19 Kristina Sloggett July 26, 2013 at 12:34 pm

thank you Jeanette!

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20 Kait @ ChickadeeSays July 26, 2013 at 3:02 pm

These look so delicious! Pinned to try this summer!

xx Kait

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21 Alisa July 31, 2013 at 12:40 pm

What a marvelous produce find! I’ve actually never had squash blossoms, but your dairy-free goat cheese is REALLY tempting me!

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22 Kristina Sloggett July 31, 2013 at 3:32 pm

Alisa, I had squash blossoms years ago in a restaurant, and each summer I hoard them when I can! I usually get a few from my own garden, I take them from my mom when I can, and farmers markets. ;) they’re a fun thing to make!

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