Yam & Feta stuffed squash blossoms! Just bake a yam/sweet potato, scoop out the inside and mash it up with some feta, garlic powder, salt and pepper (add a bit of olive oil, if you like). Spoon that mixture into squash blossoms, ideally ones that are still attached to little zucchinis, like these ones I got at the farmers market last week. Then fry them up in a little olive oil. I cover the pan so the zucchinis cook faster- should only take a couple minutes on each side to get those blossoms crispy golden and the squash fork-tender.
If you can’t find squash blossoms, you could just serve the mashed feta yams alongside grilled zucchini!
By Erin Gleeson for The Forest Feast