Squash blossoms have always been fascinating yet we never experimented with them. At this week’s Farmers Market the blossoms were in full bloom and were calling to us. Okay, more to Laurie than John, yet he was on
board to experiment. Of course, now that we are not eating animal fat, we had to develop a stuffing not using cheese or sausage. Cajun Jasmine Rice was to be the base of the stuffing, now we needed something to bind it with. The following recipe is the result of our thinking outside the box.
The process is time consuming although fun when done with another person.
Mais C’est Bon!
Enjoy!!
Stuffing
- ¼ cup cooked Cajun Jasmine Rice
- 2 tbl hummus
- 2 tbl fresh steamed asparagus
- 1 tbl lemon juice
- 2 tbl pine nuts
- 2 tbl parsley
- Cajun seasoning to taste
Mince asparagus and parsley. Combine all ingredients until well blended. Taste for seasoning. Place mixture in pastry or zip lock bag.
Blossoms
Make small slit in blossom and remove stamen. Place blossoms in cool water and gently swish blossoms to remove any dirt. Drain. If squash is attached to blossom, slit in half; turn and slit in fourths. This will help the blooms and squash cook evenly.
If using zip lock bag, slit about ½” opening in bag. Gently open blossoms and half fill with mixture. Twist the top of the blossom to close and seal stuffing.
In a cast iron or other heavy skillet, heat 1/8” olive oil to medium. Place blossoms in skillet not touching one another and cook until translucent, turn and cook other side until translucent. The blossoms cook quickly. Be careful taking the blossoms out of the skillet. Drain on a paper towel.
The stuffing is very rich so serve with a milder entrée. We served ours as a side dish to stuff crabs.
This dish is somewhat involved and time consuming yet is well worth the effort and is fun to prepare.
