Almond "Raw-cotta" Cheese-Stuffed Patty Pan Squash Blossom
SUMMER IS NEAR…….squarsh is a-poppin'!!!!!!!!! This beautiful, vibrant glory cam straight from the garden. Our first harvest done RIGHT with the Raw-cotta..to fully appreciate its flava! Since we roasted it into the squash, this dish is technically not raw, but you can stuff the blossoms and always eat them raw!
1 recipe Almond Raw-cotta
summer squash with blossoms attached and in good shape
broccoli, and whatever fresh is poppin' in the garden or a garden near ye that says "roast me up!!"
extra virgin olive oil
salt and pepper
1. Stuff blossoms with Raw-cotta.
2. Preheat oven to 300 F.
3. Toss all squash and veggies with extra virgin olive oil, salt, and pepper. Delicately fill each blossom with Raw-cotta...or smother veggies in it.
4. Roast veggies for 30-45 minutes.
5. Let cool….and dig in! Summer eruptions!!!!! Share the love.