Roasted Squash Blossoms with Mozzarella and Walnut Oil

March 14, 2011
0 Ratings
  • Serves 2
Author Notes

We live in LA, and we went to Ojai, California for the weekend to get away. Ojai is a beautiful valley with tons of citrus groves, as well as walnuts and other crops. We bought a lovely box of squash blossoms from the farmer's market and some walnut oil from a local grower. This recipe is the delicious result. The sweetness of the raisins and squash blossoms pairs beautifully with a high quality walnut oil. —clintonhillbilly

What You'll Need
  • 12 squash blossoms
  • 1/2 cup fresh mozzarella, diced
  • 2 tablespoons raisins, chopped
  • 2 tablespoons oil-packed sundried tomatoes, chopped
  • 1/2-1 teaspoons cayenne pepper
  • 1 tablespoon olive oil
  • 2 teaspoons walnut oil
  • salt to taste
  1. Mix together the mozzarella, raisins, sundried tomatoes, and cayenne pepper in a bowl. Preheat oven to 350.
  2. Grease a cookie sheet with a thin film of olive oil.
  3. Stuff the squash blossoms with the mozzarella - sundried tomato - raisin mixture, twist the ends and tuck them under, placing them on cookie sheet.
  4. Bake for ten to twelve minutes, then drizzle with walnut oil and salt to taste.

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Recipe by: clintonhillbilly

public interest attorney

4 Reviews

Pamela's K. May 9, 2011
Great recipe! I love the idea of the sweetness of the raisins with the salty sun-dried tomatoes and creamy mozzerella.
clintonhillbilly May 10, 2011
Thanks! Adding the raisins was my wife's idea and it was right-on. What I like about this recipe is that you can really taste the squash blossoms. They have a delicate flavor and it gets lost sometimes when they are deep fried and battered.
clintonhillbilly March 14, 2011
Thanks! Yes, I love California!
hardlikearmour March 14, 2011
so jealous you can get squash blossoms now! This sounds lovely.