Maple Planked Squash Blossoms with Ricotta

These herbed ricotta stuffed squash are incredible and you wouldn’t think to put them on a plank either. Let’s give it a try!

Total Time: 30 minutes
Servings: 8


  • Grilling plank
  • 8 Squash Blossoms
  • 1/2 cup Ricotta
  • 2-3 Tbsp Mixed Fresh Herbs, chopped
    (e.g. basil, parsley and chives)
  • Olive oil
  • Salt
  • Pepper


  1. Pick the squash blossoms in the morning and store covered in the refrigerator.
  2. Mix the ricotta and herbs. Season with salt and pepper.
  3. Soak the plank in hot water for 15-30 minutes.
  4. Fill the squash with the ricotta mixture. We put the ricotta mixture into a sandwich bag and cut off the tip. Then you can pipe the filling directly into the blossoms.
  5. Arrange blossoms on the plank and brush generously with olive oil. 
  6. Grill with the lid down until starting to brown – 10-15 minutes.