Sweet Potato, marscarpone and fresh rosemary browned butter go together to make the most amazing filling for these beautiful squash blossoms.
Yesterday, I shared with you my photoshoot with Tarzan & The Squash Blossoms (no, you may not use that as your new band name – I call dibs) and my recipe for Sweet Potatoes with Marscarpone and Fresh Rosemary Browned Butter. From there, it takes just one more easy step to create beautiful, delicious grilled stuffed squash blossoms.
There are many ways to prepare stuffed blossoms once you have filled them, but grilling seemed 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.
All squashes produce male and female flowers. If you look inside the flower, the male ones will have a little stamen in the middle. We have more squashes than we will ever need, so I wasn’t too worried about this, but if you want to preserve your squash harvest, try to pick the male flowers – just don’t pick all of them! (You can find more information about distinguishing male and female squash blossoms here.)
Don’t have a garden? That’s OK! You can find squash blossoms at your local Farmers Market from early spring to fall.
Stuffed Grilled Squash Blossoms
- 6-8 squash blossoms
- 1 batch Sweet Potatoes with Marscarpone & Rosemary Browned Butter
- 2 tablespoons reserved Rosemary Browned Butter
- Rosemary sprigs for garnish
Place Sweet Potato mixture in a zip-top bag, trim one comer and use to pipe into each blossom. Pipe the mixture into the flowers. Be careful to not overfill the flowers - there needs to be enough room at the top to twist the petals closed.
Spray or brush stuffed flowers very lightly with with olive oil.
Place on hot grill for about four minutes on each side.**
(I put the remaining browned butter in a small bowl for this step.) Using a spoon, skim the clear browned butter from the top, leaving the dark brown remains at the bottom of the bowl, and drizzle over the grilled squash blossoms.
Garnish with fresh rosemary sprigs and serve warm.
**You can also bake them 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.