Cheesy Squash Blossom Cups
From farmers market to plate, this recipe transforms pattypan squash into stunning flower-shaped cups filled with a flavorful onion-squash mix, spiced with turmeric, tomato paste, and topped with gooey cheddar cheese & chili flakes. It’s easy, wholesome, and a showstopper for dinner or as a side dish.
Instructions
- Wash & dry squash, cut in half, scoop into cups.
- Sauté onion, add squash flesh, turmeric & salt. Cook till tender.
- Mix in tomato paste, cool filling slightly.
- Brush cups with oil, sprinkle black pepper.
- Fill cups, top with cheese & chili flakes.
- Bake or cook covered on stovetop for 25 mins.
- Serve warm & enjoy!
💡 Chef’s Notes
Video Tutorial
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