Anyone who has grown squash finds themselves with male squash blossoms (blossoms on the vine that are not producing squash). Not only can you eat these blossoms, they are also beautiful and delicious. I had eaten squash blossoms stuffed with ricotta before but had not attempted to cook with them until I found a bounty of male blossoms in my garden. I like to pick the blossoms in the afternoon after their morning bloom time, that gives pollinators the opportunity to pollinate the female blossoms so my squash can grow. If you are not going to eat them right away, remove the stamen and place in a bowl of ice water- this will keep them fresh. You can cook squash blossoms into a pasta sauce, chop them up and toss them in a salad, or fry them. A few years ago I chose to do a Squash Blossom Frittata, it became one of my favorite recipes ever (you can see the original recipe here). I decided to try the frittata using my Vitamix and voila, this version makes for a more dense consistency since the egg and cheese mixture are incorporated. Here’s the recipe:
Squash Blossom And Goat Cheese Frittata
4-6 squash blossoms, de-stemmed
1/2 onion, finely chopped
3 garlic cloves, finely chopped
1/2 cup grape tomatoes, halved
4-6 radishes, quartered and roasted (optional)
4 Tbsp Belle Chèvre goat cheese, crumbled in chunks
1/2 cup arugula (or spinach)
6 large eggs
3-4 Belle Chèvre Tbsp goat cheese
1 sprig fresh oregano, de-stemmed
2 sprigs thyme, de-stemmed
3-4 basil leaves
1/2 tsp salt
1/2 tsp pepper
1/2 cup monterey jack, cubed
Sprigs of fresh baby basil (optional)
Preheat oven to 350 degrees.
Saute onion and garlic in olive oil until translucent over medium high heat in iron skillet, reduce heat to low and add tomatoes and radishes. When tomatoes and radishes are slightly browned remove from heat.
Place eggs, 3 Tbsp goat cheese, herbs and seasonings into Vitamix. Select Variable 1, start machine and slowly increase to Variable 5. Blend for 15 seconds. Add monterey jack cheese through lid plug one cube at a time and blend for an additional 5 seconds.
Pour egg mixture over vegetables, crumble in extra goat cheese (about 2 Tbsp).
Place squash blossoms in egg mixture. Make sure to submerge squash blossoms while still allowing their orange color to show through.
Cook over low heat on stove for about 5 minutes.
Transfer to preheated oven and bake for about 12 minutes. Check at 10 minutes and reduce heat if necessary.
Garnish with fresh baby basil.