Stuffed Squash Blossoms

We recently had two very cold frosts out at Black Butte Ranch, which seems a little early, we lost our tomatoes but I was able to pick a bunch of squash and I picked all of the blossoms for stuffing. Squash blossoms have great flavor and are very easy to deal with, they can be stuffed, tempura fried, or my staffs favorite, folded in a cheese quesadilla. My favorite preparation is stuffed then tempura fried, a light tempura batter is key so you don’t mask any of the flavors, which can be very light. For this recipe, I stuffed it with two types of cheeses and some strong spices to help the filling stand out, as well as some cocoa nibs to balance and add crunch to the filling.

Squash Blossom Stuffing

Yields approximately 12 stuffed blossoms

1/4C Ricotta

1/4C Mascarpone

1/8t Mushroom Powder

1/8t Fennel Pollen

1ea Egg yolk

2t Orange Zest

1.5t Cocoa Nibs

Garbanzo Tempura

1C  Cornstarch

1/2C  Garbanzo Bean Flour

AN  Soda Water

  • Using a spray can duster or the big lungs you have blow off as much dirt as you can, you do not want to rinse in water as they will get soggy.
  • Combine all of the ingredients above and fold together with a spatula, if you use a mixer you might break the mascarpone, so it is safer to mix by hand.

  • Place the filling in a piping bag or a Ziploc bag and cut a hole in the bottom to squeeze it out of.

  • Carefully open the flowers and stuff them until they are half full.

  • Once stuffed, set aside and prepare the tempura.

Garbanzo Bean Tempura

  • I wanted to keep the dish gluten-free so I used cornstarch and garbanzo bean flour.  The cornstarch will ensure that you have a very nice and crisp coating, the garbanzo bean flour will add flavor.
  • Combine the cornstarch and garbanzo bean flour and mix.
  • Stream in the soda water until you have a thin batter, the batter should be thick enough to just coat the blossoms.
  • Set your fryer to 350° and once heated dip your blossoms then fry, you may need to weigh them down as they will float.

I used them as a garnish on our pork chop dish.

Butternut Squash Velouté

Butternut squash is the go to vegetable in the fall.  Here I use it as a sauce for our chicken dish at the Ranch, but would go great with pork and some fish.

Butternut Veloute   Yield: ~4Quarts

3.25#          Butternut Squash

.75#            Parsnip

5oz             Yellow Onion


3/4C            White Wine

2qt              Chicken Stock

2bnch          Sage

1ea             Sachet(4ea garlic Cloves, 4 bay leaves, 1T black peppercorns)


1qt              Cream

AN              Sage Beurre Manie

  • Cut all vegetables the same size and sweat them out in a large pot with a small amount of vegetable oil.

Sweating the vegetables

  • Once the vegetables are soft, add sage and de-glaze with the white wine.
  • Add the stock and sachet and bring to a simmer.  Cook until all of the vegetables are tender.

All ingredients for the sachet are placed onto cheesecloth then tied into a little pouch.

Vegetables Simmering

  • Once the vegetables are tender, remove the sachet and puree the vegetables until smooth.
  • Return the sauce to the pot and add cream and bring to a boil.

The sauce before the beurre manie has been added.

  • Break the beurre manie into small chunks and gradually add until the sauce has started to thicken.  Simmer for an additional five minutes and check the consistency, and if needed, add more of the beurre manie.  The sauce should ribbon as you whisk it.

Finished butternut veloute, notice the sheen you get from the beurre manie.