I always look forward to the squash blossoms Farmer Chris brings to market. If left on the plant, they’ll turn into delectable zucchinis, a hallmark of the summer’s bounty. When you’re a farmer with plenty of squash plants (or if you are always overwhelmed by the number of zucchinis you produce in the backyard), you can afford to harvest these blossoms for enjoying during their short season. Many squash blossom recipes call for frying, but we like the lighter taste (and calorie load) that comes from baking them. My favorite cheese to use is Juniper Grove’s farmstead goat chevre from Redmond, but you can substitute other types of cheese, such as homemade ricotta, mozzarella, or brie. The only limit is your imagination.


Servings: 6

Ingredients:








Directions:

1.Preheat the oven to 425°. Gently open each squash blossom.  Spoon in about 2 teaspoons of cheese. Close the blossom and pinch lightly.
2.Put the blossoms in a lightly greased pie plate, then season with salt and pepper.
3.
3.Drizzle with a bit of olive oil. Bake for about 20-25 minutes or until crispy. Enjoy immediately.




                                                     ~ Enjoy ~
Cheese Stuffed Squash Blossoms

Recipe by Chef Bette Fraser
Owner of Well Traveled Fork, Bend
Squash blossoms
Goat cheese or other cheese of your choice 
Salt and pepper, to taste
Olive oil