This fun seasonal recipe is easy to make and fun to eat! These Vegan Stuffed Squash Blossoms are filled with a creamy white bean mixture and then baked for a gourmet appetizer that is also incredibly healthy!
A Fine Delicacy
A few years back I remember learning you could eat the blossoms of a squash. We were so intrigued! I remember being excited when I was visiting my friend in Minnesota when I saw the blossoms on her zucchini plant in her garden. She didn’t seem quite as excited when I told her they were edible. But I guess that’s why we are now making a blog. Most people don’t get quite as excited about the prospect of eating a flower. But I know many of you probably will, so I don’t have to feel weird about talking your ear off about edible blossoms! At least I hope you don’t mind and may even want to try this one out!
A Creamy Dairy-free Filling
Usually most people stuff these blossoms with ricotta or another soft cheese. However, these are terrific vegan option for those following a plant-based diet. The blossoms are stuffed with a white bean hummus made from cannellini beans so they are also protein packed.
The hummus is a nice compliment to the subtle taste of the blossom and it has a mild lemon garlic flavor that isn’t overpowering. If you are in the mood for something a little different and you happen to either have a garden with an abundance of squash blossoms or find them at the farmer’s market like we typically do, we hope you give this fun appetizer a try.
Plant-based Trivia!
Also, a fun tidbit that we recently learned is that the blossoms can be either male or female. Normally the male ones should be clipped because the zucchini does not grow from that flower. These are usually the ones you will find for purchase.
However, this last time at the farmers market they had mini zucchinis attached to the blossoms. That means that they were the female blossoms. We felt lucky because then we had both the blossoms to stuff and also the small zucchinis to include in a dish. Hope you find this interesting too and happy cooking!
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Vegan Stuffed Squash Blossoms
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8+ Squash Blossoms 1x
- Category: Appetizer
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
This fun seasonal recipe is easy to make and fun to eat! These Vegan Stuffed Squash Blossoms are filled with a creamy white bean mixture and then baked for a gourmet appetizer that is also incredibly healthy!
Ingredients
8 Squash Blossoms or more (Baby Zucchini removed if attached to blossoms)
1 Bunch Fresh Sage
1 Recipe of White Bean Hummus or store-bought hummus
Instructions
- Preheat the oven to 350 degrees.
- Make the White Bean Hummus. When making this hummus for a filling I tend to make it dryer then I would if I were making it for a dip. To do so, use slightly less reserved bean liquid. This will help prevent it from oozing out of the blossoms while they cook.
- Wash Squash Blossoms and carefully remove the stamen inside the blossom trying not to ripe the leaves of the flower.
- Carefully open the flowers and place a sage leaf inside followed by 1-2 Tbsp of the hummus mixture. Close each blossom and twist slightly to seal.
- Place on a lightly greased baking sheet and bake for 10-12 minutes.
- Serve immediately while warm.
- Leftovers can be refrigerated for up to 5 days. Simply reheat the blossoms in the oven on a low heat or in a microwave until warm.
Notes
- You may have some leftover white bean hummus, if you are making your own. It’s great with chopped fresh veggies, pita bread, or crackers for a healthy snack.
Keywords: vegan, squash blossom, appetizer, summer
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