Fresh Stuffed Squash Blossoms are filled with rich & creamy burrata and Kalamata Olive & Oregano Spread. The olive spread is produced in Greece and is made of simple Mediterranean flavors including Kalamata olives, oregano, Greek EVOO, vinegar and salt. The final touch of this recipe is a slight drizzle of EVOO direct from Greece. This recipe is so easy, how could it not be one of our 'Easy 1-2-3 recipes'?
Hello my friends. This week I’m extending the feeling of summer as late as possible with the lovely bright orange yellowish color from these squash blossoms, and easing into fall with a darker, moody background in the photos.
For a while I have seen a lot of recipes and pictures of fresh stuffed squash blossoms, and most of them are being stuffed with many different kinds of cheese like ricotta, goat cheese, feta and fresh burrata like this one. However, most of those recipes are fried, baked and even put into a frittata or other cooked dishes.
When I received a gift box from BrightFresh with their amazing MicroGreens, I was so happy to see that they included squash blossoms. The blossoms have such a beautiful and delicate texture, and I also wanted to showcase their subtle, delicate, light and airy flavor, as well as the raw quality of this edible flower in its most pure and natural way.
These fresh stuffed squash blossoms in their natural state will look fantastic on your table as an elegant appetizer, and you will impress your guests.
Step-by-Step video: Fresh Stuffed Squash Blossoms
Note: When this video was made we used Black Olive Tapenade. Since then we upgraded the dish to use Kalamata Olive & Oregano Spread from Greece.
Squash blossoms are available in late spring and summer. They are grown in perfect weather conditions in California. Some resources I found said that the blossoms and other edible flowers should be eaten right after you buy them from the farmer's market because their shelf life is very short. But, the squash blossoms I received from BrightFresh lasted for two weeks until I was ready to make this recipe. I was very impressed with the Bright Fresh products because all the micro greens were still looking fresh after what I thought would be a longer period of time. Usually, when I get MicroGreens at the supermarket they last no more than three days.
By the way, this is not a paid promoted post for Bright Fresh. I am just very impressed with the quality of their products. If you missed the other fantastic recipes this past August using different #BrightFreshMicroGreens please check out these:
- Spicy Tuna Poke Bowl – Ahi Poké Bowl with Hot Pink Mayonnaise
- Grilled Corn Zucchini Orzo Salad with Goat Cheese & Seared Scallop
- Yellow Pea Shoot Salad Recipe with Champagne Mustard Vinaigrette
I'm looking forward to getting more squash blossoms or other edible flowers so that I can learn to cook, bake, and fry them. I want to find out what the flavor is like from each of those different cooking techniques. Do you have a good edible flower recipe I should make? Tell me about your favorite recipe in the comments below.
Have a fantastic week.
Carlos Leo
Your Recipe Concierge
Fresh Stuffed Squash Blossoms with Burrata & Kalamata Olive Spread
- Total Time: 15 minutes
- Yield: 4 1x
Description
Fresh Stuffed Squash Blossoms are filled with rich & creamy burrata and Kalamata Olive & Oregano Spread. This appetizer recipe is easy, and no cooking needed. The olive spread is from Greece with simple, wholesome Mediterranean flavors like kalamata olives, oregano, EVOO, and vinegar. For the final touch, slightly drizzle on some Greek extra virgin olive oil (EVOO).
The squash blossoms in their raw state will look beautiful in your table with the vibrant orange-yellow color of this edible flowers.
Ingredients
- 8 squash blossoms
- 1 piece burrata cheese
- 1 cup Kalamata Olive & Oregano Spread
- 1 Tablespoon good quality olive oil. I use Greek Extra Virgin Olive Oil.
- Salt
Instructions
- Carefully open each petal of the squash blossom, holding the bottom with your other hand.
- Fill each squash blossom with one Tablespoon of burrata cheese and ½ Tablespoon of Kalamata Olive & Oregano Spread.
- Close the petals and gently twist the top to close the filling inside.
- Place on a serving plate and sprinkle with a dash of salt. (This is optional because the tapenade already has salt.)
- Drizzle on some extra virgin olive oil, and serve.
Notes
Vitamin A 2%, Vitamin C 2%, Calcium 3%, Iron 1%, Vitamin B12 1%, Vitamin E 3%
- Cook Time: 15 minutes
- Category: Appetizer, Salad
- Cuisine: Italian
Nutrition
- Calories: 36
- Sodium: 256.1 mg
- Fat: 3.5 g
- Protein: 1 g
- Cholesterol: 3.6 mg
Hey there, I'm Carlos, a food and drink enthusiast, recipe blogger and 
Tweetie at Sr2Sr
This can also be made with hollyhock blossoms as the entire plant is edible, delicious and nutritious.
Geoffrey @ Spoonabilities
That sounds interesting Michael and Judy. We'll have to look into that. Never had hollyhock blossoms before.
Jacqueline Debono
Squash or zucchini flowers are very traditional and popular here in Italy, but I've never had them uncooked.Love the sound of this dish. 2 weeks sounds pretty amazing for the flowers to last. I've never kept them that long but mostly because I can't wait to eat them!
Geoffrey Swetz
Thank you Jacqueline for letting us know. Penelopi left a comment that she has them in Greece also. I guess we are among great company. Do give them a try uncooked. Great flavor.
penelopi
As a Greek I can guarantee that those blossoms will taste delicious!
In my parents house we have them in our garden. A very nice traditional Greek dish called Gemista. Baked Stuffed veggies with rice and herbs. Divine!
Geoffrey Swetz
That's wonderful to hear Penelopi! Thank you for sharing your story and letting us know. We will have to do some research on Gemista and give that a try.
Tisha
Such a creative recipe! I never would have though to use squash blossoms! Love this!
Geoffrey Swetz
Thanks Tisha. They are wonderful little delicacies. Definitely worth checking out.
Tayo Oredola
I have never used squash blossoms before and now I can't wait to try it!
Geoffrey Swetz
We never used them before either Tayo. Do give it a try. You will be amazed at how great it is.
Natalie
Looks so delicious! It's definitely one of my favorite Italian dishes. YUM ♥
Geoffrey Swetz
We had never heard about it until we find the original recipe. It is definitely a wonderful "simple" dish.
Danielle
These look absolutely beautiful and I just love that it reduced waste by using them up.
Geoffrey Swetz
Yes Danielle, this recipe uses all of the whole flower, and the leftover tapenade. THanks for your comment!
Cindy Rodriguez
This looks so delicious and interesting. I wonder where I could find the blossoms in my area.. I want to try this!
Geoffrey Swetz
Hi Cindy. I hope you can find them. Did you look at your local farmer's market or specialty food store? They are a little difficult to find. If you let us know where you live maybe we can do some research for you.
Luci's Morsels
What a unique recipe, perfect for fall. These look so elegant and delicious. I will have to try this one soon!
Geoffrey Swetz
Hi Luci. Thanks for always stopping by our recipe blog. Yes, these ARE elegant and delicious. Do give them a try.
Ginny
I absolutely love how you've taken advantage of squash blossoms. I've never done this and you make it look simple. Thanks!
Geoffrey Swetz
It IS simple Ginny. Give it a try. great delicate fresh snack to elegant special appetizer.
Sarah
These look and sound amazing! I want to try stuffed blossoms this season {have never had them!} and this looks like the perfect recipe to do so!
Geoffrey Swetz
Do give them a try Sarah. They are soooo easy to make and soooo delicious, light and fun to eat.
Marta / What should I eat for breakfast today
I love squash blossom! I saw a few big ones yesterday on a market :D Can't wait to use it!
Geoffrey Swetz
Hi Marta. Did you buy them at the market? What did you make with them?
Cynthia
The more you know! Such a fancy idea! Back in the day, my grandma used to grow her own vegetables and she used to make a "picadillo" (we are from Costa Rica) with these blossoms, ah, the memories!
Geoffrey Swetz
That's a wonderful little story Cynthia. Thank you for letting us know about your grandma's picadillos. Glad we could call up some nice memories for you!
Jen S
I absolutely love anything squash but I've never tried the blossoms! These looks delicious. I wonder if there's a place around me I could get some; maybe a farmer's market.
Carlos Leo
Hello, Jen, You can find it at the Farmer's market but let me know in which state or city you are and I can check for you. Geoffrey is not a big fan of eating flowers, but I was surprised when he gave a thumbs up to this recipe.
Catherine Brown
Beautiful photos! For all the years I've grown squash I can't believe I haven't done this before! I think I'm subconsciously hesitant that the females flowers won't get pollinated if I eat too many of the males... and how many is "too many"?? ;-) I also adore tepenade! I think this is perhaps the first time I've seen the flowers not fried. I've ordered fried squash blossoms before, but don't recall the flowers themselves having much flavor. Do they have a flavor here, or is it mostly the filling (which sounds incredibly delicious) that carries the flavor? I use a lot of other edible flowers and herbs in my cooking during spring, summer and fall. Here's an excellent resource from treehugger if you're interested in learning more about flavor profiles and how to eat flowers safely https://www.treehugger.com/green-food/42-flowers-you-can-eat.html ;-)
Carlos Leo
Catherine, First I want to thank you for taking the time for writing such an interesting comment and the website suggestion. It will be handy!!!!!!
I did learn during my re-search the whole situation of male and female, and I found it captivating how is nature.
You get to taste the flower, but it's difficult to explain how tasted. The filling doesn't overpower the experience eating this dish.
Mimi
Beautiful. I cannot eat flowers (long story) but I can still think they're pretty as food!!!
Carlos Leo
Thank you, Mimi:)
It was my first time eating flowers. now, I'm curious why you can't eat flowers:)