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Squash Blossoms Stuffed with Herbs and Ricotta

12 to 15 fresh squash blossoms; number used will
vary depending on size, so have a few extra on hand.

1 pound ricotta cheese
1 medium onion, very finely chopped
cup toasted almonds, finely chopped
cup freshly grated Asiago or Parmesan cheese
teaspoon ground pepper
1 teaspoon seasoning salt
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped parsley
2 tablespoons melted butter

Preheat oven to 350F.
Mix all the filling ingredients together except the melted butter. Stuff squash blossoms carefully; dont overfill. Drizzle the melted butter over blossoms and bake for 15 minutes.


Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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