These stuffed squash blossoms were made with a mixture of corn, okra, asparagus, dill, and garlic. So what exactly are squash blossoms? We know that they’re pretty and delicious and good for stuffing. Squash plants have both female and male flowers on the same plant; the female blossoms have zucchini inside while the male blossoms have stems. This delicious salad makes the best of male blossoms by stuffing them with fresh, seasonal summer produce. They would make a lovely starter to any outdoor gathering.

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Okra and Corn Stuffed Squash Blossoms [Vegan]

Ingredients

For the Blossoms:

  • 8-10 squash blossoms
  • 2 cloves of garlic
  • 1 cob of corn
  • 1 bunch of asparagus
  • 5-7 okra pods
  • Salt and pepper, to taste
  • 1 tablespoon, plus 1 teaspoon avocado oil or high smoke point oil of your choice, divided
  • 1 teaspoon chopped dill, for garnish (optional)

For the Greens:

  • A small bunch of puntarelle or dandelion greens
  • 1 small onion
  • 1/4 cup hazelnuts, toasted and chopped
  • 1 tablespoon avocado oil or high smoke point oil of your choice
  • Salt and pepper, to taste
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Preparation

  1. Heat 1 tablespoon of oil in a pan. Mince the garlic, and add to the pan, sweat for 2-3 minutes.
  2. Chop the asparagus finely, remove corn kernels from cob, and chop the okra finely.
  3. Add okra and corn to the garlic, and sauté for 4-5 minutes. Add asparagus, salt, and pepper, and sauté for another 3-4 minutes. Make sure to stir often and okra will start to break down and release binding agent. Set aside to cool.
  4. Preheat the oven to 375°F. Using a small brush or your fingers, carefully rub 1 teaspoon of oil into the squash blossoms. Spoon the mixture carefully into each squash blossom and place on baking sheet. Roast for 10-15 minutes or until blossoms brown just a bit.
  5. To make the greens while the blossoms are roasting, small dice the onion and add to a pan along with the oil. Sweat until translucent. Chop or chiffonade the bitter greens, and add them to the pan along with the hazelnuts. Sauté for 5-7 minutes, or until greens are dark green. Add salt and pepper.
  6. Serve stuffed blossoms on a bed of greens and garnish with dill.

Notes

Makes 8-10 blossoms.



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