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    Home » Recipes » Side Dishes

    Grilled Stuffed Squash Blossoms

    September 9, 2015 • Updated: July 12, 2021 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Squash Blossom Recipe - Grilled Stuffed Squash Blossoms with Sweet Potato & Marscapone Filling

    Grilled Stuffed Squash Blossoms, filled with a velvety mixture of sweet potato, mascarpone, and fresh rosemary browned butter, make for a delicious seasonal side dish. 

    Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman

    This post may contain affiliate links, but don't worry - they won't bite.

    The amazing sweet potato, mascarpone, and browned butter filling for these grilled squash blossoms is absolutely decadent! The nutty, fragrant rosemary brown butter is a perfect complement to the sweet potatoes, and the mascarpone gives it a velvety smooth, rich texture. 

    Once you prepare the filling, there are just two more easy steps to completing this beautiful, delicious grilled squash blossom recipe: stuffing and grilling the squash blossoms.

    There are a number of ways to prepare stuffed blossoms once you fill them; deep-frying being the most popular. However, grilling seems to be the best option to me: not only is it healthier than the traditional deep-fry method, but it also preserves the delicate flavor of the squash blossoms without covering it up.

    Which Squash Blossoms Should You Use for Stuffing and Grilling? 

    Squash blossoms are typically out from late spring through early fall. If you grow your own squashes, you can simply pick them as they emerge, before they begin to ripen as you thin your plants. 

    But does it matter which blossoms you pick to make this grilled squash blossom recipe? Well, it may. 

    All squashes produce male and female flowers. If you look inside the flower, the male ones will have a little stamen in the middle. If preserving your squash harvest is a concern, try to pick the male flowers for your squash flower recipes. (Just don't pick all of them!) 

    [You can find more information about distinguishing male and female squash blossoms here.] 

    Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman

    Don't have a garden? That's OK! You can find squash blossoms for all your squash flower recipe needs at your local Farmers Market from early spring clear into fall.

    Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman

    I cannot tell you how much we love the sweet potato filling in these squash blossoms. The nutty, fragrant rosemary brown butter is a perfect complement to the sweet potatoes, and the mascarpone gives it a velvety smooth, rich texture.

    Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

    As we were in the process of developing the filling recipe, as we licked the last bits out of the bowl with our fingers, Mr. B and I already had a long list of things I could create using the filling as a base: sweet potato pie (of course), and cookies, ice cream, fudge - who knows what else. I know food bloggers are always raving about how delicious their own creations are, but honestly, this stuff is good. Really good.

    For this recipe, all you need is a batch of filling and a handful of fresh squash blossoms. Enjoy! 

    Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

    Grilled Stuffed Squash Blossoms

    Sweet Potato, mascarpone, and fresh rosemary browned butter go together to make the most amazing filling for this delicious stuffed squash blossom recipe.
    Print Recipe Pin Recipe
    Course: Side Dish
    Cuisine: Seasonal, Spring, Summer
    Prep Time:30 minutes
    Cook Time:8 minutes
    Total Time:38 minutes
    Servings: 6 servings
    Calories: 255kcal
    Author: Renee

    Ingredients

    US Customary - Metric
    • 1 pound orange-fleshed sweet potatoes peeled and cut into ½ cubes
    • ¼ cup mascarpone
    • ½ teaspoon kosher salt or more, to taste
    • 4 ounces salted butter
    • 2 sprigs fresh rosemary plus more for garnishing
    • 6-8 squash blossoms
    • 2-3 teaspoons olive oil

    Instructions

    • Prepare Rosemary Browned Butter:
      In a small skillet over medium-high heat, heat butter and rosemary until the butter melts and begins to foam.
      Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma.
      Be careful not to burn the butter.
      Remove from the heat immediately and allow to cool slightly.
      Remove rosemary sprigs from butter.
    • Make Sweet Potato Filling:
      Place prepared sweet potatoes in a medium saucepan and add enough water to cover them, plus an extra inch.
      Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
      Drain the sweet potatoes, and place them back in the pot.
      Add mascarpone, salt, and 2 tablespoons of the prepared Rosemary Brown Butter. (Reserve the rest of the browned butter for the final step.)
      Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining. (You can do this step in a food processor if you don’t have an immersion blender.)
      Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman
    • Fill Squash Blossoms:
      Place Sweet Potato mixture in a zip-top bag, trim one comer and use to pipe into each blossom.
      Carefully pipe the mixture into the flowers. Do not overfill the flowers.
    • Gently twist the petals closed at the top as shown.
      Spray or brush stuffed flowers very lightly with with olive oil.
      Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman
    • Grill Stuffed Squash Blossoms
      Preheat grill (indoor or outdoor) to medium-high heat.
      Place filled squash blossoms on hot grill for 3-4 minutes.
      Use tongs to turn the squash blossoms over, and grill another 3-4 minutes.
    • Using a spoon, skim the clear browned butter from the top of what remains after making the filling. (Leave the dark brown remains at the bottom of the bowl.)
      Drizzle the clear browned butter over the grilled squash blossoms.
      I put the remaining browned butter in a small bowl for this step.
      Garnish with fresh rosemary sprigs and serve warm.
      Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

    Notes

    Alternative Prep Method: You can also bake the filled squash blossoms in a 375° F oven for 10-15 minutes.
    If you wish, you can use tweezers to remove the stamen from the male blossoms before you fill them.

    Nutrition

    Serving: 1serving | Calories: 255kcal | Carbohydrates: 15g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 376mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11369IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman

    Did you know that rosemary is very easy to grow? It's a hardy evergreen, and the fresh herbs can be used year round.

    If this Grilled Squash Blossoms recipe sounds tasty to you, you might also like our recipe for Spaghetti Squash with Garlic and Almonds. 

    Wavy Line

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    Squash Blossom Recipe     Squash Blossom Recipe

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    « Tarzan & The Squash Blossoms (Plus Squash Recipes)
    Zucchini Banana Bread »
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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Geoff says

      September 09, 2015 at 6:53 pm

      That should be the title of a MOVIE about a band. (Dibs on writing the script!)

      Reply
    2. Aubrie LeGault says

      September 09, 2015 at 1:28 pm

      That sounds better than my grilled squash blossoms... I just had ricotta and some spices and it was on the bland side.

      Reply
      • Renée ♥ says

        September 09, 2015 at 2:02 pm

        I've seen a lot of recipes that use ricotta. I was going for something that would complement the mild squash taste, and bring some richness to it. This seems to hit the mark.

        Reply
    3. Marlynn [UrbanBlissLife] says

      September 09, 2015 at 11:55 am

      I was so excited for you to post part 2! I've never prepared stuffed squash blossoms and love how you make it seem so easy. These look delicious!

      Reply
    4. Melinda says

      September 09, 2015 at 9:40 am

      Squash blossoms are one of those things that I've always wondered about. I mean, I wouldn't think to eat them, but then I see all these delicious recipes for them. Who knows? I might get adventurous one of these days!

      Reply
    5. Pech says

      September 09, 2015 at 8:11 am

      Love that you grilled these instead of frying and love even more the kitty modeling the squash blossoms. ^..^

      Reply
      • Jen says

        September 09, 2015 at 8:08 pm

        I'm with Pech on this one. Especially about the kitty. 🙂

        Reply

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