Kale and Goat Cheese Stuffed Squash Blossoms

Squash blossoms are a very special treat for me at the beginning of summer. Farmers pick some blossoms off of their plants and sell them for a pretty penny at farmers’ markets. Restaurants run a special featuring the golden flowers for a week or two as they have limited supply. They make great toppings on pizza, can be thinly chopped and added to salads, or my favorite- stuffed.

I picked up some local kale and cooked 1/2 of the bunch low and slow in a little olive oil with some garlic, salt, and pepper. When it cooled to room temperature, I mixed it with locally made goat cheese. And that’s it- the stuffing was ready.

Gently open the tips of the blossoms and stuff them with a tablespoon or so of the kale cheese mixture. Twist the ends to keep the filling inside, and start lining them up on an olive oiled baking tray or pan.

A lot of chefs will fry stuffed squash blossoms like a breaded and stuffed pepper, but I’m not looking for a calorie bomb in my home cooking. Let’s save that for special occasions!

Bake them at 375 until they start to brown a little and you hear them “talking.” That’s always the secret to whether food is done or not- Is it making a bubbling gurgling sound? If so, it’s likely cooked!

I served these on with some roasted veggies, and sure had a fun time arranging them on my plate!