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

Grilled Stuffed Squash Blossoms with Sweet Potato, Mascarpone & Rosemary Browned Butter

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Seasonal, Spring, Summer
Keyword: garden, grilling, squash, squash blossoms
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Instructions

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

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.
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