I knew what I wanted to do with these little beauties even before I even saw them, it had been a moment of clarity! Butternut squash, roasted and pureed, stuffed into these little beauties, then coated in cinnamon sugared pistachio’s……… Now these would be a blossom to be savored…..a blossom of legendary status!
They were delicious, more of a dessert than an appetizer, the subtle flavors of the squash, the crunch of the sweet and salty pistachio’s, just little bites of autumn….
Butternut Blossoms
1 butternut squash, peeled, seeded and cubed
1/2 cup Demara Sugar
1 tbsp pure Vanilla
1/2 stick Butter
1 tsp Cinnamon
1/2 tsp salt
1/4 tsp pepper
Cut up your squash, and place it in a baking dish, add the rest of the ingredients, and place in a 350 degree oven for about 45 minutes, a few times during the roasting, take out the squash and mix together to coat all the pieces.
Allow the squash to cool, then place in a stand mixer and whip into a puree, at this point I added 1/2 cup of Marscapone, but it’s really optional, it would be fine without it. You also should re-season the mixture if needed.
Pistachio Coating
1/2 cup of ground pistachio;s
1 tbsp Demara Sugar
1 tsp Cinnamon
Once cooled place the squash mixture into a pastry bag and pipe the mixture into my blossoms. Lightly Flour the blossom, then dip the blossom into an egg wash, then into your pistachio mix.
Lightly sauté the blossoms in olive oil, until they have a good color. There is no need to cook the blossom too much. If you would like to serve them warm, they can be placed in an oven to finish, or they can be chilled and served cold or room temperature. Its up to you!
Now come along with me and lets take a walk through the Collingswood Farmers Market!
The market was in its glory this beautiful fall morning, a bounty of apples, squash of every shape and color.
Basket brimming to the top with colorful peppers, bunches of beets, carrots, and rhubarb!
I know I’m going to miss this wonderful farmer’s market, and in the cold snowy days of winter, it will only be a fond memory…..but while its still here, I plan on enjoying every minute of beautiful fresh produce!
That’s all for now my friends, its getting late, and tomorrow starts a new week at the Mount. But I promise you more recipes, more images , and more stories of Mama Jeanette.
Thanks for stopping by, I do appreciate it!
More recipes from my site
Apple, Peaches but No Pumpkin Pie! Let’s Make Crostata !- Vote For Project Squash Blossom, Challenge # 2 : Aye Carumba, Its Mexican Squash Blossoms !!
- Let the Zucchini Blossom Special – Shine its Ever Lovin’ Light on You
- Let’s Celebrate with Zucchini Blossom Cannoli – A taste of winter in the summer
- Pistachio Encrusted Salmon – healthy and delicious restaurant style dish
- Feta Stuffed Zucchini Blossoms and Ask Chef Dennis
Simony says
Beautiful colors everywhere!
mangiabella says
oh I could spend HOURS at your farmer's market, HOURS UPON HOURS!!! and getting your hands on some more squash blossoms…serendipitous!!!! Just oozing with creamy goodness – simply mahhhvelous
What to cook today says
Wonderful post and photos as always Chef!
fortheloveofyum says
How creative, what a great autumn dish. I would have never thought of that-simply wonderful.
Also, you are blessed with a gorgeous farmers' market! 🙂
Gree says
I am so happy for you Dennis! You have your blossoms a little while longer! And I love how you transitioned into fall flavors, sugar and pistachios, what a treat, they are almost like little squash cannoli's!
Magic of Spice says
Love that Farmers Market…looks like a great one.
These blossoms are just glorious 🙂 And love that last photo!
Marisa says
This IS legendary! Just when you thought you wouldn't see your precious until next year and there they are! Love them with this fall inspiration.
Foodessa says
Of course…anything to do with your obsession with those blossoms makes me grin 😉 and the recipe sounds like a winner.
My favourite part of this post are those gorgeous captures you got at your market…fabulous!
Ciao for now,
Claudia
Tanantha @ I Just Love My Apron says
WOW Dennis. You have brought a stuffed blossom to the next level!! Seriously, these look to die for. Beautifully done Master!
Stella says
Yum, Dennis! These squash stuffed squash blossoms look divine (that was hard to say;) And I always love a dessert with redeeming qualities. Yeah, there's nothing better than a healthy dessert…well almost!
p.s. Your photos are beautiful btw.
ladymorgiana says
Those look absolutely fantastic :)I never made any blossoms but after seeing your post I really want to try some
The Mom Chef says
Congrats on the last gasp of blossoms. I guess this was your Indian summer, eh? They definitely look delicious and your farmers' market made me very, very jealous.
amanda@seegirlcook says
what an amazing idea! i would have never guessed, but they look delicious!!
oh, how i'm loving the fall farmers markets!
denise @ quickies on the dinner table says
Glad you got to squeeze one more in Dennis LOL They are beautiful and so tempting!!
Love the virtual walk through Collingswood Farmers' Market 🙂
Natalie says
I have got serious farmers market envy Chef!
GreenGirl says
I so envy you for that farmer's market, mine is not as half as yours, and those blossoms oh my, I haven't seen blossoms for about a month, I was sure the season is over
Maranda says
I am over here drooling over those blossoms!!! Wow! Your pictures are stunning. Thanks so much for sharing them!