Dijon-apricot goat cheese squash blossoms

fresh squash blossoms spabettie

My favorite farmers market find lately – squash blossoms.

I didn’t plant any squash this year, so I have been chomping at the bit patiently awaiting their arrival at the markets. Because I had the most wonderful flavored cheese waiting to pair with these little beauties. I brought them home and immediately got to work (they do not last long, use them same day if you can find them).

Dijon apricot goat cheese stuffed squash blossoms spabettie

I have been making more non-goat cheese. Playing with the recipe. There are currently three containers in my fridge, and I might have to test out how well they freeze, because I have more ideas for this cheese. All kinds of flavors and mix-ins.

Like Dijon mustard and apricot. Zippy French sweetness.

goat cheese squash blossoms

Tangy sweet flavors. Crunchy creamy textures.

Drag them through a zazzle of balsamic reduction – oh my!

goat cheese stuffed squash blossoms spabettie

Dijon-apricot goat cheese stuffed squash blossoms

YIELD: 8 pieces

dairy, egg, soy and gluten free, vegan


8 squash blossoms
1/3 cup vegan goat cheese
5 dried apricots, chopped fine
2 tablespoons Dijon mustard
2 tablespoons coconut oil
1/3 cup gluten free all purpose flour
bowl of water


Carefully clean blossoms, trim to leave a short “handle” of a stem.

Combine goat cheese, Dijon, and apricots, stirring vigorously to combine. Transfer to piping bag (or plastic baggie), fill each blossom with about 1 tablespoon Dijon cheese.

Set out a bowl of water and a plate of flour.

In skillet over medium heat, bring coconut oil to a sizzle. Carefully dip each filled blossom in water, then roll through flour to coat. Add to heated coconut oil, turning on each side when golden brown. Transfer to paper towel to cool slightly.

Serve warm and enjoy with balsamic reduction or serve atop a crisp salad.

vegan goat cheese squash blossoms

Are you a squash blossom fan? What would you fill them with?

To learn just what a squash blossom is, see this very comprehensive article.

This recipe was shared withย Healthy Vegan Fridays.



    • Kristina Sloggett says

      exactly, or a farmers market? they have such a short life, I have never seen them outside of a FM. (my favorite Asian stores have ALL the best produce too!). XO

  1. says

    I’m feeling ignorant- what exactly are squash blossoms? They kinda look like wilted flowers, but I love squash so I’m curious…

    • Kristina Sloggett says

      hi Meri, the edible blossom grows from the summer squash plants (the female blossoms grow into the actual squash when fertilized), they have a very mild flavor and are fun to cook with! you cannot usually find them in regular grocery stores as they have a very short life once harvested – we find them at the farmers markets (or in our garden!). if you like squash you would probably enjoy these! :)

      • meri says

        interesting! thanks for letting me know- now I’ll have to track down some veggie gardeners to see if I can get some :)

    • Kristina Sloggett says

      ๐Ÿ˜€ balsamic is meant to be zigged. I know – I am hoping to find more at the market tomorrow, I have more fun ideas for them…

    • Kristina Sloggett says

      Alisa, I had squash blossoms years ago in a restaurant, and each summer I hoard them when I can! I usually get a few from my own garden, I take them from my mom when I can, and farmers markets. ๐Ÿ˜‰ they’re a fun thing to make!

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