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Jun 4, 2010 11:43 AM

Stuffed squash blossom questions

I want to make squash blossoms stuffed with goat cheese for an appetizer. I know that the people coming are kind of dieting & would cringe at the deep frying. Is there anyway I can do these in the oven & have them come out ok or just lightly saute? Also should I serve them in some kind of sauce? And lastly, is there any way to make the ahead--I will be juggling a lot of other things.

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  1. Yes, you can bread and sauté them, but you can also broil them, unbreaded, by brushing with a little olive oil and broiling for 3-5 minutes, until the edges of the blossoms start to brown and crisp up and the cheese is soft and melty.

    Make sure you flavor the goat cheese filling well; I had these for the first time years ago at a very well known restaurant in Berkeley CA, and the filling was a little bland. Garlic or shallot and mixed minced herbs would be nice.

    8 Replies
    1. re: bushwickgirl

      thanks--I think broiling might be the way to go then--I do want some crispness. I was planning to season the cheese w/ roasted garlic & maybe basil/mint mixture. Maybe I'll even throw a couple roasted pine nuts in there too. Then could I just serve them on a platter as finger food?

      1. re: sparkareno

        Sure, serve them as finger food, I don't think they need to be served hot, just nicely warm, and your seasoning ideas sound terrific.

      2. re: bushwickgirl

        This is how we do it as well, since I don't like deep frying. We just put them in the toaster oven on Broil but at 400 degrees so they don't get burnt. We put spray oil on the pan and drizzle olive oil on top, and stuff them with a mix of goat cheese and onions or goat cheese and fresh rosemary and/or thyme.

        1. re: thursday

          I did a practice run over the weekend--stuffed with goat cheese mix, brushed with oil & put in toaster oven on broil. Mine just got soggy & never crisped up. Looks like I need to figure out a different appetizer.

          1. re: sparkareno

            Broiler on high? Toaster oven preheated? How far away from heat source? Did you give them enough time to brown and crisp up? I assume you did all these things; possibly it's your toaster oven temp, because I would have used an regular oven broiler, which is much hotter. Not all toaster ovens have the same output. I'm not sure if you have that oven broiler option, though, and I don't think you will have success with the toaster oven broiler. You know, if that didn't work out, you can always bread and pan fry them, although it seems like you wanted to get away from that cooking method.

            In lieu of stuffed squash blossoms, there are lots of other lighter appetizer choices out there. Here's a few links for some other ideas; do a chow relevance search for more specific types of appetizers; some of the threads I've seen include duck, trout, Asian, vegetable only, etc.:


            Let us know what you decide to do.

            1. re: bushwickgirl

              First of all--thank you so much for all the links!! Yes it was pretty hot in the toaster oven and I was actually afraid they were going to catch fire because of the oil being so close to the heat source. The cheese was very melted and about to ooze out. I only did 3 because it was a practice run & so didn't use my broiler but they would have been further away in the oven broiler. I might make shrimp spring rolls instead but I am going to look at all your links. These women say not to make anything "special" for them that is W W-ish but I know them & they will cringe at the thought of frying when all that cheese is probably worse!

              1. re: sparkareno

                If you are set on goat cheese wrapped in something that can be picked up - howsabout little goat cheese purses wrapped with grapeleaf? Just make sure that you pre-chill them in the fridge and brush some oil on the outside. You can pop them in the oven right at the last or if you are grilling - just put them on the grill. They hold together and are AWESOME. Make sure to have them icy cold. That keeps them from becoming goo monsters.

                1. re: Sal Vanilla

                  I'm not married to the idea but I love the grape leaf idea. I get these in a jar, right? Would a regular grocery have them or do I have to go to a middle eastern mkt? And yes--I am grilling. Thanks! I wish figs were in season because they are my go to app w/ goat cheese or gorgonzola & then on the grill.

      3. I don't know of an oven prep that will work. I would go try steaming a few and see how that works. Serve in a leaf of butter lettuce with a drizzle of good vinagrette.

        1. Here's an Italian idea to use blossoms without frying: chop blossoms into thin strips crossways. Saute quickly in EVO oil with a small amount of finely chopped garlic. If you add too much garlic you will not taste the blossoms. Cool and mix with fresh ricotta and some grated parmesan. Season with salt and pepper and serve as a dip with crusty bread or spread on crostini

          2 Replies
            1. re: madonnadelpiatto

              Easy, yes, but you'd be losing the whole flower effect.