Plantain Stuffed Squash Blossoms with Goat Cheese

Alejandra SchraderVERY RIPE! That’s how your plantains have to be for the best taste. Pick the ones that have dark spots all over and feel soft when pressing lightly with your thumbs. That’s the trick!

Even if they look like bananas, plantains are actually a vegetable and need to be cooked. A Venezuelan food staple, plantain was always served at my house—breakfast, lunch, and dinner! It brings a sweet touch to all savory dishes.

Squash Blossoms

I love squash blossoms and flowers, cooked or raw! You can find them at the Farmer’s Market or pick them up from a local Latino market. They are great when stuffed!

Plantains carry a great amount of fiber, potassium, and vitamin A; so make sure to incorporate it into your diet! Try this recipe—the sweetness of the plantain goes perfectly with the saltiness and tanginess of the goat cheese. YUM!

Plantain Stuffed Squash Blossoms with Goat Cheese

Plantain Stuffed Squash Flower with Goat Cheese

Yield: 6 servings


  • 2 tbsp organic coconut oil, divided
  • ¾ cup onions, roughly chopped
  • 1 large plantain (ripe) cut into ½” slices
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Coarse sea salt
  • Freshly ground pepper
  • 1 tbsp Greek yogurt
  • 12 squash blossoms/flower
  • 4 oz goat cheese


Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Sauté onions for 3-4 minutes; add plantain, cinnamon, and nutmeg and sauté for another 2 minutes, stirring frequently. Reduce heat to low, cover with lid, and cook for 5 minutes. Set aside and allow cooling off.

Plantain Stuffed Squash Blossoms by Alejandra Schrader

Preheat oven at 400° F

Transfer plantain mixture to a medium deep bowl; add Greek yogurt and season with a little salt and pepper. Using an immersing blender, puree all ingredients until incorporated.

Using kitchen scissors, cut each flower open (try to preserve the petals; these will wrap around the stuffing). Stuff each flower with about 1 tbsp of the plantain mixture and 1 tsp of goat cheese. Wrap petals around and close each flower tight using hands.

Lay all stuffed flowers on a baking tray. Lightly sprinkle salt and pepper as well as 1 tbsp of coconut oil. Bake on the top rack for 10 minutes. Rest for a couple of minutes before serving.

Nutritional Information

Calories Carbs Fat Protein Sodium Sugar


121 g

61 g

28 g

197 mg

46 g

Per Serving:


20 g

10 g

5 g

33 mg

8 g

2 thoughts on “Plantain Stuffed Squash Blossoms with Goat Cheese

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