Grilled Stuffed Squash Blossoms with Sweet Potato Browned Butter Filling
Sweet Potato, mascarpone, and fresh rosemary browned butter go together to make the most amazing filling for this delicious stuffed squash blossom recipe.
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 and set aside.
Place cubed 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, reserving the remaining browned butter for the final step.
Use an immersion blender to puree the filling 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.
Season with kosher salt to taste.
Stuffed Squash Blossoms
Use tweezers to remove the stamen from the male blossoms before you fill them (optional).
Fill a resealable plastic bag with the sweet potato filling. Trim one comer of the bag, and use it to pipe filling into each blossom. Do not overfill.
Gently twist the petals closed. Spray or brush the stuffed blossoms very lightly with with olive oil.
Preheat a grill (indoor or outdoor) over medium-high heat. Place the filled squash blossoms on the hot grill for 3-4 minutes. Use tongs to turn the squash blossoms over, and grill another 3-4 minutes. Remove from grill.
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.
Garnish with fresh rosemary sprigs and serve warm.
Notes
Oven-baked Squash Blossoms: Preheat oven to 375°F (190°C). Place prepared blossoms on a parchment-lined baking sheet and bake for 10-15 minutes.If you wish, you can use tweezers to remove the stamen from the male blossoms before you fill them.