Farmers Market Find: A Fresh Twist on Stuffed Squash Blossoms

June 19th, 2015

Here at Thrive Market, we’re all about supporting sustainable, local farming, and we encourage our members to shop at their local farmers market for seasonal produce—it’s the perfect complement to a pantry full of spices, oils, and cooking essentials from Thrive Market.

With squash season in full swing, that means their blossoms are abundant, too. Although they’re traditionally battered and fried, if left raw, their delicate sweetness shines through. Here, we’ve stuffed them with a raw vegan ricotta made with pine nuts and lemon.

Raw Stuffed Squash Blossoms

Yield: 4 servings
Active Time: 20 minutes


For the raw ricotta:
2 cups pine nuts, soaked for 2 hours
1/4 cup olive oil
1 shallot, sliced
zest of 1 lemon
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 1/2 teaspoon salt
Freshly ground black pepper
1/3 cup mint leaves, chopped

12 to 16 squash blossoms

Squash blossoms


Drain pine nuts from their soaking water and place in the bowl of a food processor with olive oil, shallot, lemon zest and juice, nutritional yeast, salt, and pepper. Process until completely smooth. Stir in mint leaves.

Squash blossoms

Fill a piping bag or ziplock bag with the corner tip cut off with ricotta mixture. Carefully open each blossom and pipe ricotta into blossom to fill with about 1 tablespoon ricotta filling, gently twisting end of blossom to enclose filling. Serve immediately.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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