Summer is here, and with it comes a bounty of fresh and delicious ingredients. One of our favorite summer treats is the humble squash blossom – a delicate, flavorful, and versatile ingredient that can be used in a wide variety of dishes. From savory to sweet, and from crunchy to creamy, squash blossoms are the perfect addition to any meal. Whether you’re looking for a light and refreshing side dish or a show-stopping main course, we’ve got you covered with our collection of 18 delicious squash blossom recipes.
From classic stuffed squash blossoms filled with ricotta and herbs, to crispy fried blossoms served with lemon aioli, and from hearty soups to decadent pizzas, there’s something for everyone on this list. So why not give one (or two, or three…) a try? Your taste buds will thank you!
Stuffed Squash Blossoms with Ricotta and Herbs
Savor the sweet flavor of summer squash blossoms filled with creamy ricotta cheese, fragrant herbs, and a hint of garlic. This simple yet elegant appetizer or side dish is perfect for warm-weather gatherings.
Ingredients:
– 12-15 squash blossoms
– 1 cup ricotta cheese
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– Extra virgin olive oil
Instructions:
1. Rinse the squash blossoms and pat dry with paper towels.
2. In a bowl, mix together ricotta cheese, garlic, parsley, and basil.
3. Stuff each blossom with about 1 tablespoon of the ricotta mixture.
4. Drizzle the stuffed blossoms with olive oil and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None (serve fresh)
Crispy Fried Squash Blossoms with Lemon Aioli
Crispy Fried Squash Blossoms with Lemon Aioli: A refreshing twist on a summer classic!
Ingredients
– 1 lb squash blossoms
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Lemon Aioli (recipe below)
Lemon Aioli
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions
1. In a shallow dish, mix together flour, cornstarch, Parmesan cheese, paprika, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each squash blossom into the buttermilk, coating completely, then roll in the flour mixture to coat. Place coated blossoms on a plate or tray.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry the squash blossoms in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Serve hot with Lemon Aioli for dipping.
Cooking Time: About 15-20 minutes
Squash Blossom Quesadillas with Oaxaca Cheese
This recipe combines the sweetness of squash blossoms with the creaminess of Oaxaca cheese, all wrapped up in a crispy tortilla. The result is a unique and flavorful twist on traditional quesadillas.
Ingredients:
– 4-6 squash blossoms
– 2 tablespoons butter
– 1/2 cup Oaxaca cheese, crumbled
– 2 large flour tortillas
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat a skillet or griddle over medium heat.
2. Butter the squash blossoms and season with salt and pepper.
3. Place a tortilla in the skillet and top with a few squash blossoms, some Oaxaca cheese, and a pinch of salt and pepper.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Serve hot with optional toppings.
Cooking Time: 10-12 minutes
Squash Blossom and Corn Soup
Experience the essence of summer with this refreshing soup that combines the sweetness of squash blossoms and corn, perfect for a light and satisfying meal. This recipe is easy to make and packed with flavor.
Ingredients:
– 4-6 squash blossoms
– 2 cups fresh corn kernels
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add squash blossoms, corn kernels, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until squash is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Grilled Squash Blossoms with Garlic Butter
Elevate your summer meals with this simple and flavorful recipe that highlights the natural sweetness of squash blossoms.
Ingredients:
– 4-6 squash blossoms
– 2 cloves garlic, minced
– 1/2 cup unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together minced garlic and softened butter until well combined.
3. Brush the squash blossoms with olive oil on both sides.
4. Grill the squash blossoms for 2-3 minutes per side, or until tender and slightly charred.
5. During the last minute of grilling, brush the garlic butter mixture onto the squash blossoms.
6. Remove from heat and season with salt and pepper to taste.
7. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 8-10 minutes total
Squash Blossom Frittata with Goat Cheese
A flavorful breakfast or brunch option that combines the sweetness of squash blossoms with the tanginess of goat cheese, all wrapped up in a rich and creamy frittata.
Ingredients:
– 6-8 squash blossoms
– 2 large eggs
– 1/4 cup crumbled goat cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs and season with salt and pepper.
3. Heat butter in a 9-inch (23cm) non-stick skillet over medium heat.
4. Arrange squash blossoms in the skillet, leaving some space between each flower.
5. Pour the egg mixture over the squash blossoms.
6. Sprinkle goat cheese evenly over the eggs.
7. Cook for 2-3 minutes or until the edges start to set.
8. Transfer the skillet to the oven and bake for 12-15 minutes or until the frittata is cooked through and golden brown.
9. Remove from the oven, let it cool slightly, then slice and serve.
Cooking Time: 18-20 minutes
Squash Blossom Pizza with Fresh Mozzarella
This recipe combines the flavors of summer squash and fresh mozzarella to create a unique and delicious pizza. Perfect for a light and refreshing dinner or as an appetizer for your next outdoor gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon olive oil
– Salt, to taste
– 2 cups squash blossoms (male flowers only)
– 8 ounces fresh mozzarella cheese, sliced
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, yeast, and salt. Gradually add warm water, stirring until dough forms.
3. Knead the dough for 5 minutes, then let it rest for 10 minutes.
4. Roll out the dough into a circle or rectangle shape.
5. Arrange squash blossoms on the dough, leaving a small border around the edges.
6. Top with sliced mozzarella cheese and sprinkle with chopped basil (if using).
7. Bake for 15-20 minutes, or until crust is golden brown.
Cooking Time: 15-20 minutes
Tempura Squash Blossoms with Soy-Ginger Dip
Elevate your summer gatherings with this light and crispy Japanese-inspired appetizer. Soft, delicate squash blossoms wrapped in a thin tempura batter, served with a tangy soy-ginger dip that complements the natural sweetness of the flowers.
Ingredients:
– 4-6 squash blossoms
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Soy-Ginger Dip (see below)
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Prepare the tempura batter by whisking together flour, cornstarch, and soda water until smooth.
2. Dredge squash blossoms in the batter, making sure they are fully coated.
3. Fry the battered squash blossoms in hot oil (375°F) for 2-3 minutes or until golden brown.
4. Drain on paper towels and serve immediately with Soy-Ginger Dip.
Soy-Ginger Dip:
– 1/2 cup soy sauce
– 1/4 cup grated fresh ginger
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
Mix all ingredients together in a bowl until well combined. Serve chilled or at room temperature alongside the tempura squash blossoms.
Squash Blossom Pasta with Brown Butter and Sage
Elevate your pasta game with this autumnal twist, featuring tender squash blossoms and a rich brown butter sauce infused with the warmth of sage.
Ingredients:
– 12 oz pasta of choice (e.g., pappardelle or fettuccine)
– 4-6 squash blossoms
– 2 tablespoons unsalted butter
– 1/4 cup brown butter (see note)
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (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 the squash blossoms by gently rinsing them under cold running water, then patting dry with paper towels.
3. In a large skillet, melt 1 tablespoon butter over medium heat. Add garlic and cook for 1 minute.
4. Add the squash blossoms to the skillet and cook until tender, about 2-3 minutes per side.
5. Stir in brown butter and chopped sage. Season with salt and pepper to taste.
6. Toss cooked pasta with the squash blossom mixture, then serve hot. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Squash Blossom Tacos with Avocado Crema
Experience the flavors of Mexico with this unique recipe that combines tender squash blossoms, crispy tortillas, and creamy avocado crema. This dish is perfect for a summer evening or as a vegetarian option.
Ingredients:
– 12-15 squash blossoms
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– Vegetable oil for frying
– 8 corn tortillas
– Avocado Crema (see below)
– Chopped cilantro, lime wedges, and crumbled queso fresco (optional)
Instructions:
1. In a shallow dish, mix together flour and salt.
2. Dip each squash blossom into the flour mixture, shaking off excess.
3. Fry the coated blossoms in hot oil until golden brown, about 2-3 minutes per side. Drain on paper towels.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing fried squash blossoms onto warmed tortillas, topping with Avocado Crema, and garnishing with cilantro, lime wedges, and queso fresco (if using).
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Mash the avocado in a bowl. Add sour cream, lime juice, and salt. Mix until smooth.
Cooking Time: 20-25 minutes (including preparation)
Squash Blossom Risotto with Parmesan
Squash Blossom Risotto with Parmesan: A flavorful and creamy Italian-inspired dish featuring delicate squash blossoms and the richness of Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 8-10 squash blossoms, cleaned and sliced into thin strips
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed vegetable broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in the sliced squash blossoms and cook until they’re tender.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Baked Squash Blossoms with Crab Filling
Baked Squash Blossoms with Crab Filling: A Delicious Twist on a Classic Recipe!
Ingredients:
– 4 squash blossoms (male or female)
– 1/2 cup jumbo lump crab meat, drained and flaked
– 2 tablespoons butter, softened
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon Old Bay seasoning
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together crab meat, butter, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
3. Stuff each squash blossom with about 2 tablespoons of the crab mixture, leaving a small border at the top.
4. Place stuffed blossoms on a baking sheet lined with parchment paper.
5. Brush tops with beaten egg for a golden glaze.
6. Bake for 20-25 minutes or until squash is tender and filling is heated through.
Cooking Time: 20-25 minutes
Squash Blossom Salad with Citrus Vinaigrette
Celebrate the flavors of summer with this refreshing Squash Blossom Salad, featuring delicate flowers and a zesty citrus vinaigrette.
Ingredients:
– 12-15 squash blossoms (male or female)
– 1/2 cup mixed greens
– 1/4 cup crumbled goat cheese
– 1/4 cup toasted pumpkin seeds
– 2 tablespoons orange juice
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Rinse the squash blossoms and pat dry with paper towels.
2. In a small bowl, whisk together citrus juices and olive oil to make the vinaigrette.
3. In a large bowl, combine mixed greens, goat cheese, and toasted pumpkin seeds.
4. Arrange squash blossoms on top of the salad.
5. Drizzle the citrus vinaigrette over the salad.
6. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes ( preparation only)
Squash Blossom and Zucchini Fritters
A delightful twist on traditional fritters, this recipe combines the sweetness of squash blossoms with the freshness of zucchini. Perfect as an appetizer or side dish.
Ingredients:
– 4-6 squash blossoms
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1 egg
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together flour, cornmeal, and paprika.
3. In a separate bowl, beat the egg. Add grated zucchini, salt, and pepper; mix well.
4. Dip each squash blossom into the egg mixture, coating completely, then roll in the flour mixture to coat.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
6. Fry fritters until golden brown, about 3-4 minutes per side.
7. Drain on paper towels and serve warm.
Cooking Time: About 15-20 minutes
Squash Blossom Omelette with Fresh Herbs
Elevate your brunch game with this delightful squash blossom omelette, infused with the bright flavors of fresh herbs. This recipe is a perfect blend of seasonal ingredients and classic cooking techniques.
Ingredients:
– 4-6 squash blossoms
– 2 eggs
– 1 tablespoon butter
– 1/4 cup grated cheddar cheese (optional)
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or omelette pan over medium heat.
2. In a bowl, whisk together eggs and a pinch of salt. Set aside.
3. Rinse the squash blossoms and pat dry with paper towels. Remove the stamens and trim the stems to about 1 inch long.
4. Add butter to the skillet and swirl to coat. Place the squash blossoms in the pan, cut side down.
5. Pour the whisked eggs over the squash blossoms, followed by grated cheese (if using).
6. Cook for 2-3 minutes or until the edges start to set. Use a spatula to gently fold the omelette in thirds.
7. Cook for an additional 30 seconds to 1 minute, then slide onto a plate and garnish with parsley and chives.
Cooking Time: Approximately 5-6 minutes
Squash Blossom Bruschetta with Cherry Tomatoes
Elevate your bruschetta game with this flavorful and visually stunning recipe, featuring tender squash blossoms and sweet cherry tomatoes. Perfect for a summer evening or a casual gathering with friends.
Ingredients:
– 4-6 squash blossoms
– 1 baguette, sliced into 1/2-inch rounds
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash blossoms with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until tender.
3. Brush baguette slices with remaining 1 tablespoon olive oil. Toast in the oven for 5-7 minutes or until lightly browned.
4. Top toasted bread with roasted squash blossoms, cherry tomatoes, garlic, and salt to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Squash Blossom Gazpacho with Cucumber
This recipe brings together the sweetness of summer squash blossoms and cucumbers, blended with a tangy gazpacho base. Perfect for hot days when you need a cool and refreshing meal.
Ingredients:
– 1 pint squash blossoms
– 2 medium cucumbers, peeled and chopped
– 1 cup vegetable broth
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your blender or food processor.
2. Add squash blossoms, cucumbers, vegetable broth, red bell pepper, cilantro, garlic, and olive oil.
3. Blend until smooth, then season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 5 minutes (plus chilling time)
Squash Blossom and Mushroom Tart
Celebrate the flavors of summer with this elegant tart, featuring delicate squash blossoms and earthy mushrooms. Perfect as an appetizer or light lunch.
Ingredients:
– 1 cup fresh squash blossoms
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 sheet puff pastry, thawed
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange mushrooms and squash blossoms on one half of the pastry, leaving a 1-inch border around edges.
4. Drizzle with olive oil and dot with butter. Season with salt and pepper.
5. Fold other half of pastry over filling, pressing edges to seal.
6. Brush top with beaten egg for golden glaze.
7. Bake for 35-40 minutes or until pastry is golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Summary
Summer is here, and with it comes an abundance of squash blossoms! This article presents 18 delicious recipes that showcase the versatility and flavor of these gorgeous flowers. From savory dishes like Stuffed Squash Blossoms with Ricotta and Herbs to sweet treats like Squash Blossom Bruschetta with Cherry Tomatoes, there’s something for every taste bud. Whether you’re looking for a light and refreshing salad or a hearty and comforting risotto, these recipes are sure to inspire your cooking this summer.
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