Summer is here, and with it comes a plethora of delicious and nutritious ingredients to incorporate into your cooking repertoire. One of the most underrated yet flavorful summer staples is the humble squash blossom. Whether stuffed, fried, grilled, or baked, these delicate flowers add a burst of flavor and color to any dish. In this article, we’ll explore 18 mouthwatering squash blossom recipes that are sure to become new favorites in your household.
From classic comfort foods like quesadillas and frittatas to innovative twists like tempura and risotto, there’s something for everyone on this list. Whether you’re a seasoned chef or a culinary newbie, these recipes will guide you through the process of preparing and cooking squash blossoms with ease and confidence.
So go ahead, get creative, and let the flavors of summer shine!
Stuffed Squash Blossoms with Ricotta and Herbs
A delicate and flavorful summer treat, these stuffed squash blossoms are perfect as an appetizer or side dish. The creamy ricotta filling is infused with fresh herbs for a bright and refreshing flavor.
Ingredients:
– 12-15 squash blossoms
– 1 cup whole milk ricotta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh basil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together ricotta cheese, parsley, basil, salt, and pepper.
3. Gently remove the pistils from the squash blossoms and fill each with about 1 tablespoon of the ricotta mixture.
4. Dip the stuffed blossom into the beaten egg and then coat with breadcrumbs.
5. Place the stuffed squash blossoms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Crispy Fried Squash Blossoms with Lemon Aioli
Discover the delightful combination of crispy fried squash blossoms and creamy lemon aioli, a perfect snack or side dish for any occasion.
Ingredients:
– 12-15 squash blossoms (male flowers only)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1/2 cup panko breadcrumbs
– Vegetable oil for frying
– Lemon aioli (see below)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a bowl, mix together flour, cornstarch, Parmesan cheese, and egg.
3. Dip each squash blossom into the batter, then coat with panko breadcrumbs.
4. Fry the blossoms for 2-3 minutes on each side, until golden brown and crispy.
5. Drain excess oil on paper towels.
Lemon Aioli:
– 1/2 cup mayonnaise
– Juice of 1 lemon (about 2 tbsp)
– Salt to taste
Mix all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (including preparation)
Squash Blossom Quesadillas with Oaxaca Cheese
These delicate quesadillas filled with the sweetness of squash blossoms and the creaminess of Oaxaca cheese are a perfect combination of flavors and textures.
Ingredients:
– 12-16 squash blossoms
– 2 cups Oaxaca cheese, crumbled
– 1/4 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 large flour tortillas
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Stuff each squash blossom with a spoonful of Oaxaca cheese, onion, and jalapeño.
3. Place a tortilla in the skillet and sprinkle a quarter cup of shredded Oaxaca cheese on half of the tortilla.
4. Arrange 2-3 stuffed squash blossoms on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
7. Flip and cook for an additional 1-2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Squash Blossom and Corn Soup
Squash Blossom and Corn Soup Recipe
This creamy soup celebrates the flavors of summer with tender squash blossoms and sweet corn. Perfect for a light and refreshing meal or as a starter for a special occasion.
Ingredients:
– 12-15 squash blossoms
– 2 cups fresh corn kernels
– 2 tablespoons butter
– 1 small onion, diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse squash blossoms and remove any stems or debris.
3. In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
4. Add corn kernels and cook for an additional 2-3 minutes.
5. Add chicken broth, heavy cream, and squash blossoms to the pot. Season with salt and pepper to taste.
6. Bring mixture to a simmer and cook for 10-12 minutes or until squash is tender.
7. Use an immersion blender or transfer soup to a blender and puree until smooth.
Cooking Time: 20-25 minutes
Serve hot, garnished with chopped fresh herbs or croutons if desired.
Grilled Squash Blossoms with Garlic Butter
This summer-inspired recipe showcases the sweet and tender flavor of grilled squash blossoms, elevated by a rich garlic butter sauce.
Ingredients:
– 4-6 squash blossoms (male flowers)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse the squash blossoms under cold water, pat dry with paper towels.
3. In a small bowl, mix together butter, garlic, salt, and pepper.
4. Brush the squash blossoms with the garlic butter mixture on both sides.
5. Place the prepared squash blossoms on the grill and cook for 2-3 minutes per side, or until tender and slightly charred.
6. Remove from heat and garnish with chopped parsley (if using).
7. Serve immediately.
Cooking Time: 8-10 minutes
Squash Blossom Frittata with Goat Cheese
Squash Blossom Frittata with Goat Cheese: A flavorful and elegant breakfast or brunch option that showcases the sweetness of squash blossoms paired with tangy goat cheese.
Ingredients:
– 6-8 squash blossoms, stems removed and sliced into thin strips
– 1/2 cup goat cheese, crumbled
– 4 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and season with salt and pepper.
3. Heat the olive oil in a 9-inch (23cm) non-stick skillet over medium heat.
4. Add the squash blossom strips and cook until tender, about 5 minutes.
5. Pour the egg mixture over the squash blossoms and cook until the edges start to set, about 2-3 minutes.
6. Sprinkle crumbled goat cheese over the top and transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes or until the eggs are set and the frittata is golden brown.
8. Garnish with fresh thyme leaves, if desired. Serve warm.
Cooking Time: 20-25 minutes
Tempura Squash Blossoms with Dipping Sauce
Experience the delightful combination of crispy tempura and tender squash blossoms, paired with a sweet and tangy dipping sauce. This simple recipe is perfect for a quick and impressive appetizer or snack.
Ingredients:
– 4-6 squash blossoms
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup ice-cold soda water
– Vegetable oil for frying
– Dipping sauce ingredients (see below)
Dipping Sauce:
– 1/2 cup mayonnaise
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and pepper.
2. Gradually add soda water, stirring until smooth.
3. Dip each squash blossom into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan to 375°F (190°C).
5. Fry tempura for 2-3 minutes or until golden brown.
6. Drain on paper towels and serve immediately with dipping sauce.
Cooking Time: 10-12 minutes
Squash Blossom Pizza with Fresh Mozzarella
Elevate your pizza game with this unique and flavorful combination of roasted squash blossoms, fresh mozzarella, and crispy crust.
Ingredients:
– 1 cup squash blossoms (fresh or frozen)
– 1 lb pizza dough
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Roll out the pizza dough to your desired thickness.
2. Toss squash blossoms with olive oil, salt, and pepper. Spread them evenly over the dough, leaving a small border around the edges.
3. Top with sliced fresh mozzarella cheese.
4. Bake for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 12-15 minutes
Squash Blossom Pasta with Brown Butter and Sage
This recipe combines the tender sweetness of squash blossoms with the rich, nutty flavor of brown butter and the earthy hint of sage. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 4-6 squash blossoms
– 2 tbsp unsalted butter
– 1/4 cup browned butter (see note)
– 2 tsp chopped fresh sage
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. Meanwhile, prepare squash blossoms by gently removing the stamens and any excess seeds or membranes.
3. In a large skillet, melt 1 tbsp butter over medium heat. Add prepared squash blossoms and cook for 2-3 minutes, or until they start to soften.
4. Add browned butter, sage, and salt to the skillet. Stir to combine.
5. Combine cooked pasta with squash blossom mixture. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: Approximately 20-25 minutes
Baked Squash Blossoms with Parmesan Breadcrumbs
Baked Squash Blossoms with Parmesan Breadcrumbs: A Delicious Fall Treat
These sweet and savory squash blossoms are a perfect fall treat, filled with the warmth of baked goods and the brightness of fresh herbs. This recipe is sure to become a seasonal favorite.
Ingredients:
– 4-6 squash blossoms
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the squash blossoms under cold water, pat dry with paper towels.
3. In a bowl, mix together breadcrumbs and Parmesan cheese.
4. Brush the squash blossoms with olive oil and season with salt and pepper.
5. Roll each blossom in the breadcrumb mixture, pressing gently to adhere.
6. Place the coated squash blossoms on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Squash Blossom Tacos with Avocado Crema
Experience the flavors of Mexico with this unique recipe that combines tender squash blossoms, crispy taco shells, and creamy avocado crema. Perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 12-15 squash blossoms
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil, for frying
– 8 taco shells
– Avocado crema (recipe below)
– Optional toppings: diced onions, cilantro, shredded lettuce
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Dredge squash blossoms in flour mixture (flour, paprika, salt, and pepper), shaking off excess.
3. Fry squash blossoms until golden brown, about 30 seconds per side. Drain on paper towels.
4. Warm taco shells according to package instructions.
5. Assemble tacos by placing fried squash blossoms into the shells and topping with avocado crema (recipe below).
6. Garnish with desired toppings.
Avocado Crema:
– 3 ripe avocados, diced
– 1/2 lime, juiced
– Salt, to taste
Mix all ingredients together until smooth and creamy. Serve over squash blossoms in tacos.
Cooking Time: 15-20 minutes
Squash Blossom Risotto with White Wine
Experience the sweetness of summer squash paired with the creaminess of risotto and the sophistication of white wine. This recipe is a perfect blend of flavors and textures, making it an ideal dish for special occasions or everyday meals.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 2 cups fresh squash blossoms (male flowers), cleaned and drained
– 1/2 cup white wine (dry)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add garlic, squash blossoms, and Arborio rice. Cook for 2 minutes, stirring constantly.
3. Add white wine and stir until absorbed. Repeat this process with the vegetable broth, adding 1/2 cup at a time and stirring until absorbed.
4. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: approximately 25-30 minutes
Pickled Squash Blossoms for Salads
Elevate your salads with these tangy and crunchy pickled squash blossoms! This simple recipe adds a burst of flavor and color to any dish.
Ingredients:
– 12-15 squash blossoms (male, without the seeds)
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp pickling spice (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Rinse the squash blossoms and pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
4. Pack the squash blossoms into a clean glass jar, leaving about 1 inch at the top.
5. Pour the hot pickling liquid over the squash blossoms, making sure they are completely covered.
6. Seal the jar and let it cool to room temperature.
7. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (refrigeration)
Squash Blossom and Zucchini Fritters
Delight your taste buds with these crispy and flavorful fritters, packed with the sweetness of squash blossoms and zucchinis.
Ingredients:
– 4-6 squash blossoms (male)
– 2 medium zucchinis, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (180°C).
2. In a bowl, whisk together flour, baking powder, and salt.
3. Add grated zucchini, squash blossoms, and parsley to the bowl. Mix well.
4. Pour in the beaten egg and mix until just combined.
5. Using a spoon or small scoop, drop the mixture into the hot oil, about 1/4 cupfuls.
6. Fry for 2-3 minutes on each side, or until golden brown.
7. Remove from oil with a slotted spoon and drain excess oil.
Cooking Time: 8-10 minutes
Yield: 12-15 fritters
Enjoy your crispy Squash Blossom and Zucchini Fritters!
Squash Blossom Omelette with Fresh Herbs
This summer-inspired omelette is a flavorful twist on the classic breakfast dish, featuring delicate squash blossoms and fresh herbs. Perfect for brunch or a light dinner, this recipe showcases the sweetness of zucchini flowers and the brightness of fresh herbs.
Ingredients:
– 4-6 squash blossoms
– 2 large eggs
– 1 tablespoon butter
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Butter the skillet and gently place the squash blossoms in the pan, leaving some space between each flower.
3. In a separate bowl, whisk together eggs and season with salt and pepper.
4. Pour the egg mixture over the squash blossoms and cook for 2-3 minutes or until the edges start to set.
5. Sprinkle chopped parsley and basil on top of the omelette and fold it in half.
6. Cook for an additional 30 seconds to 1 minute, then slide onto a plate and serve hot.
Cooking Time: 5-7 minutes
Squash Blossom Bruschetta with Ricotta
This refreshing bruschetta combines the sweetness of squash blossoms with the creaminess of ricotta, perfect for a light and flavorful summer appetizer or snack.
Ingredients:
– 4-6 squash blossoms
– 1/2 cup whole-milk ricotta cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4-6 baguette slices (preferably day-old)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash blossoms in half lengthwise and remove any seeds or membranes.
3. In a small bowl, mix together ricotta cheese, garlic, salt, and pepper.
4. Brush both sides of the baguette slices with olive oil and toast for 5-7 minutes, or until lightly browned.
5. Top each toasted bread slice with a squash blossom half, followed by a dollop of ricotta mixture.
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Squash Blossom and Tomato Salad
Experience the sweetness of summer with this refreshing salad featuring squash blossoms and juicy tomatoes.
Ingredients:
– 4-6 squash blossoms (male flowers only)
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Rinse the squash blossoms with cold water and pat dry.
2. Cut off the stems and remove any seeds or membranes from the centers.
3. In a large bowl, combine the diced tomatoes, olive oil, white wine vinegar, salt, and pepper. Toss to coat.
4. Add the cleaned squash blossoms to the bowl and gently toss to combine with the tomato mixture.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve immediately.
Cooking Time: 15-20 minutes (prep time: 10 minutes, cooking time: 0 minutes)
Squash Blossom-Stuffed Ravioli
This recipe combines the delicate flavor of squash blossoms with the simplicity of homemade ravioli, creating a unique and refreshing summer dish.
Ingredients:
– 12-15 squash blossoms
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
– Homemade or store-bought pasta dough (enough for 12-15 ravioli)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together squash blossoms, ricotta cheese, Parmesan cheese, and egg.
3. Roll out pasta dough to desired thickness. Cut into squares or circles.
4. Place a spoonful of the squash blossom mixture in the center of each square. Fold the dough over to form a triangle or square shape, pressing edges together to seal.
5. Brush tops with olive oil and season with salt and pepper.
6. Cook ravioli in boiling water for 3-5 minutes, or until they float to the surface.
7. Serve with your favorite sauce and garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your summer cooking with these 18 delicious squash blossom recipes! From savory dishes like Stuffed Squash Blossoms with Ricotta and Herbs, Crispy Fried Squash Blossoms with Lemon Aioli, and Grilled Squash Blossoms with Garlic Butter, to sweet treats like Squash Blossom Frittata with Goat Cheese, there’s something for everyone. Plus, get creative with soups, salads, and pasta dishes featuring these gorgeous edible flowers. Whether you’re looking for a quick snack or a show-stopping main course, these recipes will inspire you to get cooking and enjoy the flavors of summer.
