Squash Blossoms Stuffed with Morel Mushrooms and Fresh Corn


  • 16 large fresh squash blossoms
  • 2 tablespoons melted butter
  • ½ cup dried morels
  • 1 cup fresh corn kernels
  • 2 tablespoons butter
  • 1 teaspoon fresh marjoram leaves
  • 1 recipe asparagus sauce
  • Salt and freshly ground black pepper


Soak the morels in a cup of water for 4 hours, or until tender. Remove the mushrooms, cut off the base of the stems and discard. Pour 4 tablespoons of the soaking liquid into a small saucepan.

Add the corn, butter, and marjoram, cover, and simmer for 10 minutes. Puree the mixture, using a little more mushroom water if necessary to get a spoonable puree the consistency of thick mayonnaise. Season.

Cut the stems and hard bases from the blossoms, but do not cut away so much of the base that the flowers fall apart.

Preheat the broiler.

Brush a sheet pan with half the melted butter.

Put a spoonful of the mushroom-corn mixture into each blossom. Gently fold the opening of each flower over, pat the blossom into shape, and put it on the sheet pan. Brush the flowers gently with the rest of the melted butter. Broil 5 minutes or so, depending on the heat of the broiler.

Serve immediately with the asparagus sauce spooned over the blossoms.


Squash blossoms can be stuffed with olive puree, chopped cooked eggplant, or lentils. They can be covered with raclette cheese and broiled, or served with ancho-chili mayonnaise, or any of the salsas or relishes mentioned. At the Stars Cafés, we stuffed the blossoms with goat cheese, put them between two sheets (3 inches by 6 inches) of cooked green pasta, and poured fresh tomato sauce mixed with 1 tablespoon of chopped fresh tarragon over the pasta.