Recipe courtesy of Jason Wrobel
Episode: Awash in Squash
Print
Total:
1 hr 40 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 40 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Red Pepper Harissa Coulis:
  • 2 red bell peppers, seeded and diced
  • 2 cloves garlic, minced 
  • 1 tablespoon fresh lemon juice 
  • 2 teaspoons extra-virgin olive oil 
  • 1 teaspoon agave nectar or coconut palm nectar 
  • 1 teaspoon minced fresh oregano 
  • 1 to 2 teaspoons dry harissa spice 
  • 1/4 teaspoon sea salt 
Pine Nut Ricotta:
  • 2 cups pine nuts, soaked in water for 1 to 2 hours and drained
  • 2 tablespoons fresh lemon juice 
  • 2 tablespoons olive oil 
  • 2 tablespoons nutritional yeast flakes 
  • 2 teaspoons minced shallot 
  • 1 teaspoon lemon zest 
  • 1 teaspoon dried tarragon 
  • 1/4 to 1/2 teaspoon sea salt 
  • Big pinch garlic granules 
  • Pinch ground black pepper 
Squash Blossoms:
  • 15 to 20 squash blossoms
  • 3 cups arugula or watercress leaves, for plating (optional) 
  • 1/4 cup diced black olives or capers 
  • 3 tablespoons raw hemp seeds 

Directions

Watch how to make this recipe.

For the red pepper harissa coulis: Process the peppers and garlic in a high-speed blender until smooth, about 30 seconds. Add the lemon juice, olive oil, agave nectar, oregano, harissa spice and salt, and process until very smooth. Adjust the seasoning as needed. Set aside.

For the pine nut ricotta: Combine the pine nuts, lemon juice, olive oil, nutritional yeast, shallot, lemon zest, tarragon, sea salt, garlic granules and black pepper in a blender. Blend on high speed until very smooth and thick, about 30 seconds. Adjust the seasoning as needed. Set aside.

For the squash blossoms: Gently cut a 1-inch slit, lengthwise, into each blossom. (Don't cut all the way through.) Transfer the pine nut ricotta to a 1-gallon zip-lock bag. Snip off one of the corners and pipe 1 tablespoon of the ricotta into each blossom. (You can also fill the blossoms using a small spoon, a spatula, or even a chopstick.) Pinch the blossoms closed, and plate on a bed of arugula (if using). Top each blossom with 1 to 2 teaspoons of the coulis, and sprinkle with black olives and hemp seeds.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Spaghetti Squash Primavera

Recipe courtesy of Jason Wrobel

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Stuffed Pizza

Recipe courtesy of Cooking Channel

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Late Nite Eats

6:30pm | 5:30c

Late Nite Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Paradise

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Trending Videos

So Much Pretty Food Here