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
½ cup toasted almonds, finely chopped
½ cup freshly grated Asiago or Parmesan cheese
½ 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 350°F.
Mix all the filling ingredients together except the melted butter. Stuff squash
blossoms carefully; don’t overfill. Drizzle the melted butter over blossoms and
bake for 15 minutes.
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from a Kitchen Garden
Recipes from a Kitchen Garden
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