Sauteed Squash Blossoms
Before this season, I had never cooked squash blossoms before. I’ve eaten them, but not cooked them. I think the delicate nature of them had me in a kind of awe. They are so pretty, and so dainty that you can almost see through them. But after making these sautéed squash blossoms, I will be buying them each and every time I see them.
I was at my local farmers’ market when I finally jumped in and bought these beauties. There were so many containers of these gorgeous yellow-orange flowers. They were stacked up in a big floral mountain. It was like a country meadow. They were calling me name.
It’s such a short season for these blossoms, that I recommend that if you see them, you buy them. Don’t make the mistake I made of waiting. And waiting. And waiting. Ugh… so much lost time…
Oh, and the lovely vendor talked to me a lot about how to cook them.
And all of a sudden, my zucchini/squash blossoms phobia went away.
Squash blossoms (a.k.a. zucchini blossoms) are awesome. And easy to cook. Yup, I can say that now. I think everyone should try them. Often, when you see them on restaurant menus, they are stuffed with cheese. But, when you make them yourself, you can sauté them simply like I did here. This way, you can enjoy them for the healthy, simple, beautiful vegetable that they are. Yes, you just have to make these sautéed squash blossoms. No ifs, ands or buts… it’s a must.
I mixed my sautéed squash blossoms into a big bowl of grain-free pasta the last time I had them. I’ve also spread them out on a cheese-less pizza. OMG… these things are so good!
I love to customize recipes for specific needs … let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a veggie with your name on it… So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.
If you are looking for another easy vegetable dish, try my recipe for Sesame Green Beans.
Here’s why these sautéed squash blossoms are good for you:
Squash blossoms (or zucchini blossoms) are high in Vitamin C, calcium and iron. One cup has only 5 calories.
Grass-fed butter is a great source of healthy fat. It contains no carbohydrates, and it can actually help regulate your blood sugar. The nutrients in grass-fed butter are so much higher than those found in butter that comes from the milk of grain-fed cows.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Sea salt contains magnesium, calcium, potassium, zinc, iron, and iodine — all minerals that are necessary for a healthy body. Himalayan sea salt is good for your bones, sleep, libido, muscles, and heart.
If you make these Sautéed Squash Blossoms, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.
| Sauteed Squash Blossoms | | Print |
- 10 - 15 organic squash/zucchini blossoms
- 1 Tbs grass-fed butter
- 1 smashed garlic clove
- sea salt and black pepper to taste
- Gently spread the petals of each blossom, and rinse out each one, making sure no bugs are hidden inside.
- Heat the butter in a large saute pan. When it's melted, add the garlic clove and stir it around for about 30 seconds.
- Gently place as many blossoms as will fit in a single layer in the pan. After about 10 seconds, flip them over. Only leave them on the second side for about 10 more seconds. Repeat with remaining blossoms.
- Stir some sautéed blossoms into a bowl of hot grain-free pasta, or top your pizza with them.
- Enjoy!
So delicious
Thanks Rudy! I love them too!
These are so delicious we eat them all the time
I love them too! How do you like to prepare them? I want to try some new ways…
I have a garden full of the male flowers. I eat them raw in salads, after I pollinate the females. Thank you, now I will cook them too.
I am envious of your garden! I usually cook them and they are delicious!
Glad you should ask Stacey. I grew up in indiana farm country and pumpkin blossums was a treat every year. Here’s how grandma Burkhart fixed them. Pick your blossums first thing in the morning when they are wide open. Pick the ones on the long stems, the short ones will have a pumpkin on them, leave them be. shake the bugs out as you pick them. rinse in cool water and shake excess water off. season some flour in a pie pan with salt and pepper to taste. Melt about a tablespoon or so of butter in a cast iron skillet, about a 9 or ten inch skillet is best. roll blossums in flour and place in skillet. Brown on each side until crispy golden, place on paper towels. Serve on toast or bread, topped with crispy bacon as a sandwich. I put ketchup on mine. they are delicious. Summer squash blossums are just as good. For pumpkin, avoid the giant types as they tend to be bitter. Enjoy, Kevin
Well that sounds awesome!
I love these! I do cook them just a bit longer (personal taste).
Also, they’re great in scrambled eggs (minus the garlic). Saute the blossoms as above, then add eggs and scramble. I learned this from a Mexican cook.
Ooh… in scrambled eggs! I have to try that! Thanks so much!
I too recently discovered cooking these myself and they are so easy and delicious! The past couple mornings I’ve had a scramble…chopped them in thirds and sauteed with olive oil and quartered cherry tomatoes, add whisked eggs, a little prosciutto torn into pieces, and fresh chopped basil. It’s perfect!
Jennifer, OMG your eggs sound amazing! I am making your recipe as soon as I get my hands on more zucchini blossoms! Thanks so much.
We llove it on quesadillas are delicious 😋
We love on quesadillas 😋
That sounds amazing! Count me in! Thanks for the great idea.
Do you remove the stamens prior to cooking?
I do not — I cook them whole and they are awesome!
Wanted an alternative to classic cheese stuffed and batter fried – just what I was looking for. Had only purchased a small amount, will get more next time and make an omelette.
Lisa, I’m so glad you love these simple blossoms as much as I do!
I make this recipe EVERY season. These are so yummy!!! And easy to make.
Kristen, I love that you love this simple recipe as much as I do!
If you have an over abundance can these be frozen and cooked later?
Penny, I’m not sure. They are so delicate that it seems unlikely that they would freeze well.
Can I use minced garlic instead,? I have carpel tunnel and arthritis
Hi Kelly. Yes, you can used minced garlic. Minced garlic will burn faster than whole cloves, so just watch out for it. Enjoy!
Delicious, also sauteed and added to an omelet.
Ooh… thanks Jo, that sounds awesome!
Delicious – got a bunch and sauteed like you’d stated (a little longer though, with grass fed butter & coconut oil) with garlic and chilis – tasted marvelous! Had them and as an accompagnement to stir fried basmati rice. Thank you for sharing!