It’s surprising that with all the squash plants I’ve grown, I’ve never tried cooking with squash blossoms. I always blamed it on bad timing.
Those pretty yellow flowers would appear in early summer and I would think – No way am I picking those. I want a squash out of that. What if the plant doesn’t produce much this year?
Then (as you know if you’ve grown squash) by mid to late summer when I was buried with summer squash up to my eyeballs, I wish I had used some of those blossoms.
I no longer have my own squash plants, but I did spot some of those pretty blossoms at the Ferry Building Farmer’s Market last weekend. I wasn’t quite sure what I would do with them, but I had oyster mushrooms, bacon, bread and tomato sauce, too, so this is how it went. And when I have my own squash plants again someday, I will definitely be picking those blossoms.
Bacon and Oyster Mushroom Stuffed Squash Blossoms
1.5 ounces oyster mushrooms, chopped
2 slices bacon, chopped
2 tbsp finely chopped onion
1 clove garlic, minced
1/3 cup bread crumbs
3 leaves fresh basil, chopped
Salt and pepper to taste
12 small to medium squash blossoms
¾ cup your favorite marinara sauce
2 tbsp grated Parmesan cheese
Preheat the oven to 350 degrees F.
Preheat a deep skillet over medium-high, add the bacon and mushrooms. Cook for about 3 minutes. Add the onion and garlic. Continue to cook until the bacon is browned and the mushrooms are tender, about 3 to 4 minutes more.
Stir in the bread crumbs and the basil. Add salt and pepper to taste. Remove from the heat.
Fill each squash blossom with about a heaping tablespoon of the stuffing, depending on the size of the blossom. Twist the end of the flower to seal.
Pour the marinara in a baking dish and spread over the bottom of the dish. Arrange the blossoms in a single layer over the sauce. Top with the Parmesan cheese.
Bake for 20 minutes or until the blossoms become tender and the cheese begins to brown. Serves 2 to 3, if the squash blossoms are on the smaller side.