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Stuffed Squash Blossoms

This is a play on the more traditionally fried squash blossoms. The chopped sunflower seeds give a contrasting crunch to the creamy goat cheese filling. 

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2 squash blossoms per person
4 oz goat cheese
1/4 cup heavy cream
1 clam shell basil
1 lemon, zest
1/2 cup sunflower seeds


  1. In a food processor combine the goat cheese, cream, and lemon zest and paddle until well combined
  2. Tear the basil leaves and combine with the goat cheese
  3. Stuff the squash blossoms with the goat cheese mixture
  4. Chop the sunflower seeds and sprinkle over the blossoms and serve