18 Delicious Squash Blossom Recipes for Summer

You’ve probably admired squash blossoms in the garden or at the farmers’ market—but have you tried cooking with them? These delicate, edible flowers are a summer treasure, perfect for stuffing, frying, tossing into salads, or folding into omelets. Whether you’re a seasoned cook or just getting started, we’ve gathered 18 irresistible recipes to inspire your next seasonal meal. Let’s dive in!

Stuffed Squash Blossoms with Ricotta and Herbs

Finally, after years of admiring these delicate beauties at farmers markets, I gathered the courage to try making stuffed squash blossoms myself—and discovered they’re surprisingly approachable for such an elegant appetizer. There’s something magical about transforming these golden flowers into edible treasures that always impresses dinner guests while feeling like a cozy kitchen project.

Ingredients

For the filling:

• 1 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For assembly and frying:

• 12 fresh squash blossoms
• 1 cup all-purpose flour
• 1 cup cold club soda
• 2 cups vegetable oil
• 1/2 teaspoon salt for seasoning

Instructions

1. Gently rinse 12 fresh squash blossoms under cool running water to remove any dirt or insects.
2. Pat the blossoms completely dry with paper towels, being careful not to tear the delicate petals.
3. Remove the stamens from inside each blossom by gently pinching and pulling them out.
4. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh basil, 1 teaspoon chopped fresh thyme, 1/2 teaspoon lemon zest, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
5. Mix the filling ingredients until fully incorporated using a rubber spatula.
6. Transfer the filling mixture to a piping bag or plastic bag with one corner snipped off.
7. Carefully pipe approximately 1 tablespoon of filling into each squash blossom, filling them about 3/4 full.
8. Twist the petals gently at the top to seal the filling inside each blossom.
9. In a separate bowl, whisk together 1 cup all-purpose flour and 1 cup cold club soda until smooth to create a light batter.
10. Heat 2 cups vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
11. Dip each stuffed blossom into the batter, coating completely but allowing excess to drip off.
12. Fry 3-4 blossoms at a time for 2-3 minutes until golden brown and crispy, turning once with tongs for even cooking.
13. Transfer the fried blossoms to a paper towel-lined plate using a slotted spoon.
14. Sprinkle the hot blossoms immediately with 1/2 teaspoon salt for seasoning.

And just like that, you’ve created these incredible crispy packages that crackle when you bite into them, revealing the creamy, herby ricotta inside. The contrast between the delicate fried shell and the bright, lemony filling makes these perfect for serving alongside a simple arugula salad or as the star of an antipasto platter where their golden color really shines.

Crispy Fried Squash Blossoms with Lemon Aioli

Growing up, I always thought squash blossoms were just pretty garden decorations until my Italian grandmother showed me how to transform them into the most delicate, crispy appetizer that disappears faster than cookies at a bake sale. Golden and delicate, these fried blossoms have become my go-to summer party trick—they’re surprisingly easy to master once you get the hang of gently stuffing them without tearing those tender petals.

Ingredients

• For the filling:
  • 4 ounces fresh ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
• For the batter:
  • 1 cup all-purpose flour
  • 1 cup cold sparkling water
  • 1/2 teaspoon salt
• For frying:
  • 12 fresh squash blossoms
  • 2 cups vegetable oil
• For the lemon aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced

Instructions

1. Combine 4 ounces ricotta, 2 tablespoons Parmesan, 1 teaspoon chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
2. Gently open each squash blossom and remove the stamen inside using your fingers.
3. Fill each blossom with about 1 tablespoon of the cheese mixture, being careful not to overstuff.
4. Twist the petals closed at the top to seal the filling.
5. Whisk together 1 cup flour, 1 cup sparkling water, and 1/2 teaspoon salt until smooth.
6. Heat 2 cups vegetable oil in a heavy pot to 375°F, using a deep-fry thermometer to monitor temperature.
7. Dip each stuffed blossom into the batter, letting excess drip off.
8. Carefully lower battered blossoms into the hot oil, frying 3-4 at a time to avoid crowding.
9. Fry for 2-3 minutes until golden brown, flipping halfway through with tongs.
10. Remove blossoms with a slotted spoon and drain on a paper towel-lined plate.
11. Mix 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 minced garlic clove in a small bowl.

Unbelievably light and crisp, these blossoms shatter with each bite to reveal the creamy, herbed filling inside. The bright lemon aioli cuts through the richness perfectly—I love serving them piled high on a wooden board with extra lemon wedges for squeezing over the top.

Squash Blossom Quesadillas with Oaxaca Cheese

Keeping my kitchen garden thriving means I often find myself with more squash blossoms than I know what to do with—until I discovered these incredible quesadillas that turn those delicate flowers into a showstopping meal. Last summer, my neighbor Maria shared her family’s method during a backyard potluck, and now I make these weekly when blossoms are in season. They’re surprisingly simple but feel so special, perfect for a quick lunch or casual entertaining.

Ingredients

• For the filling:
  • 12 fresh squash blossoms
  • 2 cups shredded Oaxaca cheese
  • 1/2 cup chopped white onion
  • 1 jalapeño, minced
  • 2 tablespoons olive oil
• For assembly:
  • 4 large flour tortillas (10-inch)
  • 2 tablespoons butter

Instructions

1. Gently rinse 12 squash blossoms under cool running water and pat completely dry with paper towels.
2. Carefully remove the stamens from inside each blossom by pinching and pulling them out.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
4. Add 1/2 cup chopped white onion and cook for 3-4 minutes until translucent.
5. Stir in 1 minced jalapeño and cook for 1 minute more.
6. Add the prepared squash blossoms to the skillet and cook for 2 minutes until slightly wilted.
7. Remove the skillet from heat and let the mixture cool for 5 minutes.
8. Lay 4 flour tortillas on your work surface.
9. Divide 2 cups shredded Oaxaca cheese evenly among the tortillas, covering only one half of each.
10. Top the cheese with the squash blossom mixture, distributing it evenly.
11. Fold the empty half of each tortilla over the filling to create half-moons.
12. Melt 1/2 tablespoon butter in a clean skillet over medium-low heat.
13. Place one quesadilla in the skillet and cook for 2-3 minutes until golden brown underneath.
14. Flip the quesadilla carefully using a spatula and cook for another 2-3 minutes until the second side is golden and cheese is melted.
15. Repeat with remaining quesadillas, adding more butter as needed.
16. Transfer cooked quesadillas to a cutting board and let rest for 1 minute before slicing.

Lightly crispy tortillas give way to the most wonderful stretchy cheese and delicate blossoms that somehow taste like summer sunshine. The Oaxaca cheese melts into perfect strings while the blossoms maintain their subtle floral note against the gentle heat of jalapeño. I love serving these quartered with a simple avocado crema for dipping—they disappear faster than I can make them!

Squash Blossom and Corn Soup

Nothing says late summer comfort to me quite like a bowl of this vibrant squash blossom and corn soup. I first fell in love with this dish after visiting a local farm stand overflowing with these delicate orange flowers, and now I make it every year when corn is at its sweetest. It’s become my go-to recipe for using up those beautiful, fleeting squash blossoms that appear in my garden each September.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups fresh corn kernels (from about 4 ears)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 12 fresh squash blossoms, stamens removed
• For finishing:
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh chives

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 cups fresh corn kernels and cook for 3 minutes, stirring frequently.
5. Pour in 4 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Carefully transfer the soup to a blender and blend until completely smooth.
8. Return the blended soup to the pot over low heat.
9. Stir in 1 cup heavy cream until fully incorporated.
10. Add 12 squash blossoms and simmer for 3 minutes until slightly wilted.
11. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
12. Ladle into bowls and garnish with 2 tablespoons chopped fresh chives.

Creamy yet light, this soup delivers the delicate floral notes of squash blossoms paired with sweet corn in every spoonful. The vibrant yellow color makes it beautiful served in white bowls, and I love topping it with extra fresh chives for a pop of green. It’s equally wonderful served hot on a cool evening or chilled for a refreshing summer lunch.

Grilled Squash Blossoms with Garlic Butter

Whenever I spot those delicate orange blossoms at the farmers market, I can’t resist grabbing a basket—they always remind me of helping my grandma in her garden as a kid. Grilled squash blossoms are one of those magical summer treats that feel fancy but come together in minutes, especially when you let the grill do most of the work. I love making these on lazy weekend afternoons when I want something impressive but don’t want to spend hours in the kitchen.

Ingredients

For the blossoms:

• 12 fresh squash blossoms
• 2 tablespoons olive oil

For the garlic butter:

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Gently rinse 12 fresh squash blossoms under cool running water to remove any dirt or insects.
2. Pat the blossoms completely dry with paper towels, being careful not to tear the delicate petals.
3. Preheat your grill to medium-high heat, about 400°F.
4. Brush both sides of each blossom lightly with 2 tablespoons olive oil using a pastry brush.
5. Place the oiled blossoms directly on the grill grates and cook for 2 minutes.
6. Flip the blossoms carefully with tongs and grill for another 2 minutes until slightly charred at the edges.
7. While the blossoms grill, melt 4 tablespoons unsalted butter in a small saucepan over low heat.
8. Add 3 cloves minced garlic to the melted butter and cook for 1 minute until fragrant but not browned.
9. Remove the saucepan from heat and stir in 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
10. Transfer the grilled blossoms to a serving platter and drizzle the warm garlic butter sauce over them.
11. Sprinkle 2 tablespoons chopped fresh parsley evenly over the dressed blossoms.

Last night I served these to friends on my patio, and the combination of smoky char from the grill with that bright garlic butter had everyone reaching for seconds. The blossoms become wonderfully tender while maintaining just enough structure to hold the sauce, creating this beautiful contrast between the delicate petals and the rich, aromatic butter. Try stacking them on crusty bread to soak up every last drop of that garlicky goodness—it’s summer on a plate!

Squash Blossom Frittata with Goat Cheese

Last weekend at the farmers market, I spotted those delicate orange blossoms and knew I had to recreate my grandmother’s frittata recipe – the one she’d make when summer squash was at its peak. There’s something magical about how these tender blossoms transform ordinary eggs into something truly special, and adding creamy goat cheese takes it to another level entirely.

Ingredients

For the egg base:
– 8 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the filling:
– 12 fresh squash blossoms
– 4 ounces goat cheese, crumbled
– 1 tablespoon olive oil
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F.
2. Gently rinse the squash blossoms under cool water and pat them completely dry with paper towels.
3. Whisk together the eggs, milk, salt, and pepper in a large bowl until fully combined and slightly frothy.
4. Heat olive oil in a 10-inch oven-safe skillet over medium heat for 2 minutes until shimmering.
5. Add the sliced onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Tip: Make sure your skillet is properly heated before adding ingredients to prevent sticking.
8. Pour the egg mixture into the skillet and let it cook undisturbed for 3 minutes until the edges begin to set.
9. Arrange the squash blossoms evenly across the surface of the eggs.
10. Sprinkle the crumbled goat cheese over the entire frittata.
11. Transfer the skillet to the preheated oven and bake for 15-18 minutes until the center is fully set and the top is lightly golden.
12. Tip: The frittata is done when it doesn’t jiggle when you gently shake the skillet.
13. Remove from oven and let rest for 5 minutes before slicing.
14. Tip: Running a rubber spatula around the edges before slicing helps release the frittata cleanly.

That creamy goat cheese creates lovely pockets of tanginess throughout, while the squash blossoms add a subtle floral note that pairs beautifully with the savory eggs. I love serving wedges of this frittata warm with a simple arugula salad, or even at room temperature for a fantastic picnic option that travels well.

Squash Blossom Pizza with Fresh Mozzarella

Kind of magical how something so delicate can transform an ordinary pizza night into something truly special. I first discovered squash blossoms at my local farmers market last summer when a vendor convinced me to try them, and now I eagerly await their brief seasonal appearance each year. There’s something wonderfully indulgent about tearing into this pizza with its crispy crust, creamy cheese, and those beautiful edible flowers.

Ingredients

For the crust:
– 1 lb pizza dough
– 2 tbsp olive oil
– 1 tsp kosher salt

For the sauce:
– 1 cup crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano

For the toppings:
– 8 oz fresh mozzarella, sliced
– 12 fresh squash blossoms
– 1/4 cup fresh basil leaves
– 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
2. Stretch the 1 lb pizza dough into a 12-inch circle on a floured surface.
3. Brush the dough with 2 tbsp olive oil, making sure to cover the entire surface.
4. Spread 1 cup crushed tomatoes evenly over the dough, leaving a 1-inch border.
5. Sprinkle 2 cloves minced garlic and 1 tsp dried oregano over the tomato sauce.
6. Arrange 8 oz sliced fresh mozzarella in a single layer across the pizza.
7. Carefully open 12 squash blossoms and remove the stamens from inside each one.
8. Place the prepared squash blossoms evenly across the pizza.
9. Sprinkle 1 tsp kosher salt over the entire pizza.
10. Transfer the pizza to the preheated pizza stone and bake for 12-15 minutes.
11. Check that the crust is golden brown and the cheese is bubbly with some browned spots.
12. Remove the pizza from the oven and immediately top with 1/4 cup fresh basil leaves.
13. Finish with 2 tbsp grated Parmesan cheese sprinkled over the hot pizza.
14. Let the pizza rest for 3 minutes before slicing to allow the cheese to set.

Crispy, cheesy perfection awaits with every bite of this seasonal delight. The squash blossoms become wonderfully tender while maintaining their delicate floral notes that pair beautifully with the rich mozzarella. I love serving this pizza with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Tempura Squash Blossoms with Soy-Ginger Dip

A few weeks ago at the farmers market, I spotted these delicate squash blossoms and immediately knew I had to recreate my favorite restaurant appetizer at home. There’s something magical about transforming these edible flowers into crispy, golden tempura that just melts in your mouth. I’ve perfected this recipe through many trial runs in my tiny apartment kitchen, often with my cat curiously watching from a safe distance.

Ingredients

For the squash blossoms:

• 12 fresh squash blossoms
• 1 cup all-purpose flour
• 1 cup ice-cold sparkling water
• 1 large egg yolk
• 4 cups vegetable oil

For the soy-ginger dip:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 green onion, thinly sliced

Instructions

1. Gently rinse 12 squash blossoms under cool running water to remove any dirt or insects.
2. Pat the squash blossoms completely dry with paper towels, being careful not to tear the delicate petals.
3. Remove the stamen from inside each blossom by gently twisting and pulling it out.
4. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold sparkling water, and 1 large egg yolk until just combined, leaving some small lumps in the batter.
5. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Hold one squash blossom by the stem and dip it completely into the tempura batter, coating all surfaces evenly.
7. Allow excess batter to drip off the coated blossom back into the bowl for about 5 seconds.
8. Carefully lower the battered blossom into the hot oil, releasing it when it’s about halfway submerged.
9. Fry the blossom for 2-3 minutes until golden brown and crispy, flipping it once halfway through cooking.
10. Remove the fried blossom using a slotted spoon or spider strainer and transfer to a wire rack set over a baking sheet.
11. Repeat the dipping and frying process with the remaining 11 blossoms, working in batches of 3-4 to avoid overcrowding the pot.
12. While the blossoms fry, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon freshly grated ginger, 1 teaspoon sesame oil, and 1 thinly sliced green onion in a small bowl.
13. Whisk the dipping sauce ingredients together until the honey is fully dissolved and the flavors are well combined.

Delicate and ethereal, these tempura squash blossoms offer the most satisfying crunch that gives way to the tender flower inside. The soy-ginger dip provides the perfect salty-sweet counterpoint with that fresh ginger zing that cuts through the richness beautifully. I love serving these as an elegant appetizer with chilled sake or scattering them over a simple green salad for an unexpected crispy element.

Squash Blossom Pasta with Brown Butter and Sage

My garden is overflowing with squash blossoms right now, and I’ve been experimenting with different ways to use them beyond just stuffing and frying. This pasta dish came about when I realized I had both squash blossoms and fresh sage begging to be used—it’s become my new favorite quick dinner that feels surprisingly elegant for how simple it is to throw together.

Ingredients

For the pasta:
– 8 ounces dried fettuccine
– 1 tablespoon kosher salt

For the brown butter sauce:
– 6 tablespoons unsalted butter
– 12 fresh sage leaves
– 12 fresh squash blossoms
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese

Instructions

1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.

2. Add 1 tablespoon kosher salt to the boiling water.

3. Add 8 ounces dried fettuccine to the salted boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.

4. While pasta cooks, melt 6 tablespoons unsalted butter in a large skillet over medium heat.

5. Continue cooking the butter, swirling the pan occasionally, until it turns amber-colored and smells nutty, about 4-5 minutes.

6. Add 12 fresh sage leaves to the brown butter and cook until crisp, about 1 minute.

7. Remove the skillet from heat immediately to prevent the butter from burning.

8. Gently rinse 12 fresh squash blossoms under cool water to remove any dirt or insects.

9. Carefully remove the stamens from the center of each squash blossom.

10. Tear the cleaned squash blossoms into 1-inch pieces.

11. Reserve 1/2 cup of the starchy pasta water before draining the cooked fettuccine.

12. Drain the pasta in a colander, then immediately transfer it to the skillet with the brown butter and sage.

13. Add the torn squash blossoms and 1/4 teaspoon black pepper to the skillet.

14. Toss everything together, adding 2-3 tablespoons of the reserved pasta water to create a silky sauce that coats the pasta.

15. Sprinkle 1/4 cup grated Parmesan cheese over the pasta and toss once more to combine.

16. Serve immediately while hot.

Buttery and delicate, this pasta has the most wonderful texture with crisp sage leaves and tender blossoms that practically melt in your mouth. The nutty brown butter sauce clings perfectly to every strand of fettuccine, creating a dish that’s both rich and surprisingly light. I love serving this with a simple green salad and crusty bread to soak up any extra sauce left in the bowl.

Squash Blossom Tacos with Avocado Crema

Whenever I spot those delicate orange blossoms at the farmers market, I can’t resist grabbing a basket—they always remind me of helping my grandma stuff them in her sun-drenched kitchen. These squash blossom tacos are my modern twist on that memory, perfect for when you want something impressively beautiful but surprisingly simple to pull off together on a busy weeknight.

Ingredients

For the avocado crema:
– 1 large ripe avocado, pitted and peeled
– 1/2 cup sour cream
– 2 tablespoons fresh lime juice
– 1/4 teaspoon salt

For the squash blossoms:
– 12 fresh squash blossoms
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup cold sparkling water
– 1 quart vegetable oil for frying

For assembly:
– 8 small corn tortillas
– 1/4 cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro
– 1/4 cup thinly sliced red onion

Instructions

1. Combine avocado, sour cream, lime juice, and 1/4 teaspoon salt in a blender.
2. Blend the mixture on high speed for 45 seconds until completely smooth and pale green.
3. Transfer the avocado crema to a small bowl and refrigerate while preparing other components.
4. Gently rinse the squash blossoms under cool running water to remove any dirt or insects.
5. Pat the blossoms completely dry with paper towels, being careful not to tear the delicate petals.
6. In a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
7. Pour cold sparkling water into the flour mixture and whisk just until combined—the batter should be lumpy.
8. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer to monitor temperature.
9. Dip one squash blossom into the batter, letting excess drip back into the bowl.
10. Carefully lower the battered blossom into the hot oil and fry for 2 minutes until golden brown and crisp.
11. Remove the fried blossom with a slotted spoon and drain on a paper towel-lined plate.
12. Repeat the dipping and frying process with remaining blossoms, working in batches of 3-4 to avoid overcrowding.
13. Warm corn tortillas directly over a gas flame for 30 seconds per side until lightly charred and pliable.
14. Place two fried squash blossoms in the center of each warm tortilla.
15. Drizzle 1 tablespoon of chilled avocado crema over the blossoms in each taco.
16. Sprinkle 1/2 tablespoon crumbled cotija cheese over each taco.
17. Top each taco with 1 teaspoon chopped cilantro and 1/2 tablespoon sliced red onion.

Nothing compares to that first bite where the crisp, airy blossom gives way to the cool, creamy avocado sauce. The contrast between the warm, fried squash flowers and the chilled crema makes these tacos truly special—I love serving them immediately with extra lime wedges for squeezing over the top.

Squash Blossom Risotto with Parmesan

Finally, after years of admiring squash blossoms at farmers markets, I decided to conquer my fear of cooking these delicate beauties. There’s something magical about transforming these golden flowers into a creamy, elegant risotto that feels both rustic and sophisticated. My husband still teases me about the first time I brought them home—I treated them like rare orchids instead of ingredients!

Ingredients

• For the risotto base:
  • 1 cup Arborio rice
  • 4 cups chicken broth, kept warm
  • 1/2 cup dry white wine
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
• For finishing:
  • 12 fresh squash blossoms, stamens removed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • Salt to taste
  • Freshly ground black pepper

Instructions

1. Heat chicken broth in a saucepan until it reaches 180°F and maintain this temperature throughout cooking.
2. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat.
3. Add chopped onion and cook for exactly 4 minutes until translucent but not browned.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
6. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
7. Add 1/2 cup warm broth and stir continuously until liquid is fully absorbed before adding more.
8. Repeat adding broth 1/2 cup at a time, stirring constantly and waiting for complete absorption between additions.
9. Continue this process for 18-20 minutes until rice is al dente with a creamy consistency.
10. Gently stir in squash blossoms and cook for exactly 2 minutes until slightly wilted.
11. Remove from heat and stir in remaining 1 tablespoon butter, Parmesan cheese, and heavy cream.
12. Season with salt and freshly ground black pepper, then let rest for 2 minutes before serving.

Just spooned into shallow bowls, this risotto delivers the creamiest texture with the delicate squash blossoms providing subtle floral notes against the salty Parmesan backbone. I love serving it with extra blossoms scattered on top for visual appeal, and it pairs beautifully with a crisp Sauvignon Blanc that cuts through the richness. The blossoms maintain just enough structure to give each bite a satisfying textural contrast to the velvety rice.

Baked Squash Blossoms with Crab Filling

Perfectly crisp, golden, and bursting with delicate flavors, these baked squash blossoms have become my go-to appetizer for summer gatherings. I first discovered this recipe during a visit to my grandmother’s garden, where she taught me that the most beautiful ingredients often hide in plain sight. Now, whenever squash plants bloom in my backyard, I know it’s time to whip up this elegant yet surprisingly simple dish.

Ingredients

• For the filling:
  • 8 ounces fresh crab meat
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon juice
• For the coating:
  • 12 fresh squash blossoms
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • Olive oil cooking spray

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Gently rinse the squash blossoms under cool water and pat them completely dry with paper towels, being careful not to tear the delicate petals.
3. In a medium bowl, combine the crab meat, cream cheese, mayonnaise, Old Bay seasoning, chives, and lemon juice until well mixed.
4. Carefully spoon about 1 tablespoon of the crab mixture into each squash blossom, filling them about three-quarters full to prevent bursting during baking.
5. Place the flour in a shallow dish, beat the eggs in another dish, and combine panko with Parmesan in a third dish.
6. Dredge each stuffed blossom first in flour, then dip in beaten egg, and finally coat thoroughly with the panko-Parmesan mixture.
7. Arrange the coated blossoms on the prepared baking sheet in a single layer, not touching each other.
8. Lightly spray each blossom with olive oil cooking spray to help them crisp up beautifully in the oven.
9. Bake for 12-15 minutes until golden brown and crispy, rotating the pan halfway through for even browning.
10. Remove from oven when the filling is hot and the coating is deeply golden—you should hear a faint sizzling sound.

Velvety crab filling contrasts wonderfully with the airy crispness of the baked coating, while the subtle floral notes of the blossoms shine through. These make stunning passed appetizers at dinner parties, but I often serve them over a bed of mixed greens for a light lunch. The delicate crunch gives way to that luxurious crab mixture in a way that always impresses guests without requiring deep-frying.

Squash Blossom Salad with Citrus Vinaigrette

Every summer when squash blossoms appear at my local farmers market, I get that familiar flutter of excitement—they’re so delicate and fleeting, I always feel like I’m capturing edible sunshine. I developed this salad recipe after a particularly abundant zucchini plant in my backyard gifted me more blossoms than I could possibly stuff with cheese. The combination of crisp blossoms with bright citrus dressing has become my go-to summer lunch that feels both elegant and effortless.

Ingredients

For the Salad Base:
– 12 fresh squash blossoms
– 6 cups mixed baby greens
– 1/2 cup toasted pine nuts
– 1/4 cup shaved Parmesan cheese

For the Citrus Vinaigrette:
– 1/4 cup fresh orange juice
– 2 tablespoons fresh lemon juice
– 1/3 cup extra virgin olive oil
– 1 teaspoon honey
– 1/4 teaspoon sea salt
– 1/8 teaspoon black pepper

Instructions

1. Gently rinse the squash blossoms under cool running water to remove any dirt or insects.
2. Pat the blossoms completely dry with paper towels, being careful not to tear the delicate petals.
3. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden brown.
4. Combine the orange juice, lemon juice, olive oil, honey, sea salt, and black pepper in a small jar.
5. Secure the jar lid tightly and shake vigorously for 30 seconds until the dressing is fully emulsified.
6. Arrange the mixed baby greens evenly across four serving plates.
7. Place three squash blossoms on top of the greens on each plate, arranging them decoratively.
8. Drizzle 2 tablespoons of the citrus vinaigrette over each salad.
9. Sprinkle the toasted pine nuts evenly over all four salads.
10. Finish each salad with 1 tablespoon of shaved Parmesan cheese.
11. Serve immediately while the greens are crisp and the dressing is fresh.

Keeping the blossoms raw preserves their delicate floral notes that would be lost with cooking, creating this beautiful contrast between the crisp petals and tender greens. The citrus dressing cuts through any bitterness while the toasted pine nuts add that essential crunch—I love serving this on my grandmother’s ceramic plates where the vibrant colors really pop against the white background.

Squash Blossom and Zucchini Fritters

As I was wandering through the farmers market last weekend, I spotted those delicate squash blossoms and knew I had to recreate my grandmother’s fritter recipe—the crispy, golden bites always transport me back to her sunny kitchen where she’d fry them up as an afternoon treat.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup cold sparkling water
  • 1 large egg
• For the filling:
  • 8 fresh squash blossoms
  • 1 medium zucchini, grated (about 1 cup)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 1 small garlic clove, minced
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Gently rinse 8 fresh squash blossoms under cool water and pat completely dry with paper towels.
2. Grate 1 medium zucchini using the large holes of a box grater to yield 1 cup packed.
3. Squeeze the grated zucchini firmly in a clean kitchen towel to remove excess moisture.
4. Combine the dried zucchini, 1/4 cup crumbled feta cheese, 2 tablespoons chopped fresh mint, and 1 small minced garlic clove in a medium bowl.
5. Carefully spoon the zucchini mixture into each squash blossom, filling them about three-quarters full.
6. In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Make a well in the dry ingredients and add 1 large egg and 3/4 cup cold sparkling water.
8. Stir the batter gently until just combined—it’s okay if there are small lumps.
9. Heat 1/2 cup vegetable oil in a large skillet over medium heat until it reaches 350°F on a thermometer.
10. Dip each stuffed blossom into the batter, letting excess drip back into the bowl.
11. Fry 3-4 fritters at a time for 2-3 minutes per side until deeply golden brown.
12. Transfer the cooked fritters to a wire rack set over a baking sheet to drain.

Here’s why I love these fritters: the blossoms become wonderfully crisp while the zucchini filling stays surprisingly moist, creating this perfect textural contrast that makes them utterly addictive. Try serving them alongside a simple arugula salad drizzled with lemon vinaigrette—the peppery greens cut through the richness beautifully.

Squash Blossom Omelette with Fresh Herbs

Growing up, my grandmother’s garden was always overflowing with squash blossoms each fall, and she’d whisk them into the fluffiest omelettes for weekend brunch. I’ve kept her tradition alive, tweaking it with a handful of fresh herbs for a bright, seasonal twist. There’s something magical about turning these delicate flowers into a hearty, satisfying meal that feels both rustic and elegant.

Ingredients

For the egg base:

• 4 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the filling:

• 8 fresh squash blossoms, stems removed and chopped
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon unsalted butter

Instructions

1. Crack 4 large eggs into a medium bowl.
2. Add 2 tablespoons whole milk to the eggs.
3. Whisk the eggs and milk vigorously for 45 seconds until frothy and pale yellow.
4. Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5. Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes.
6. Add 1 tablespoon unsalted butter to the skillet.
7. Swirl the butter until melted and foamy, about 30 seconds.
8. Pour the egg mixture into the skillet.
9. Let the eggs set undisturbed for 1 minute until edges look slightly cooked.
10. Gently push cooked edges toward the center with a spatula, tilting the skillet to let uncooked egg flow to the edges.
11. Sprinkle 8 chopped squash blossoms evenly over one half of the omelette.
12. Scatter 1 tablespoon chopped fresh chives and 1 tablespoon chopped fresh parsley over the blossoms.
13. Cook for another 2 minutes until the bottom is golden and top is still slightly wet.
14. Fold the bare half of the omelette over the filled half using the spatula.
15. Slide the omelette onto a plate immediately.

Remarkably light yet satisfying, this omelette has a creamy interior dotted with tender squash blossoms and the fresh, grassy notes of chives and parsley. I love serving it with a drizzle of hot honey or alongside a simple arugula salad for a complete meal that celebrates the best of the season.

Squash Blossom Bruschetta with Cherry Tomatoes

Capturing the fleeting beauty of squash blossoms has become one of my favorite late summer rituals. There’s something magical about transforming these delicate, trumpet-shaped flowers into something truly special for sharing with friends. This squash blossom bruschetta with cherry tomatoes celebrates that perfect moment when summer’s bounty is at its peak.

Ingredients

For the bread:
– 1 French baguette
– 2 tablespoons olive oil
– 1 garlic clove

For the topping:
– 8 squash blossoms
– 1 cup cherry tomatoes
– 1/4 cup fresh basil leaves
– 1/4 cup ricotta cheese
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice the French baguette into 1/2-inch thick pieces on a diagonal.
3. Arrange the bread slices in a single layer on a baking sheet.
4. Brush each bread slice lightly with olive oil using a pastry brush.
5. Bake the bread slices for 8-10 minutes until golden brown and crisp around the edges.
6. Remove the baking sheet from the oven and let the bread cool for 2 minutes.
7. Cut the garlic clove in half and rub the cut side over the surface of each warm bread slice.
8. Gently rinse the squash blossoms under cool running water to remove any dirt.
9. Pat the squash blossoms completely dry with paper towels.
10. Remove the stamens from inside each squash blossom by gently twisting and pulling them out.
11. Chop the squash blossoms into 1/4-inch pieces, being careful not to crush them.
12. Halve the cherry tomatoes using a sharp knife on a cutting board.
13. Stack the basil leaves and roll them tightly before slicing into thin ribbons.
14. Combine the chopped squash blossoms, halved cherry tomatoes, and basil ribbons in a medium bowl.
15. Add the ricotta cheese, lemon juice, salt, and black pepper to the bowl.
16. Gently fold all ingredients together until just combined, being careful not to overmix.
17. Spoon approximately 2 tablespoons of the squash blossom mixture onto each prepared bread slice.
18. Arrange the finished bruschetta on a serving platter.

This bruschetta delivers the most wonderful contrast between the crisp, garlicky bread and the creamy, floral topping. The cherry tomatoes burst with sweet acidity that perfectly balances the delicate squash blossoms. Try serving these as an elegant appetizer with chilled rosé, or pile them high on a wooden board for a stunning centerpiece at your next gathering.

Squash Blossom Gazpacho with Cucumber

Finally, after my zucchini plants went wild this summer, I discovered the most delightful way to use those delicate squash blossoms that I used to just admire in the garden. This chilled gazpacho has become my go-to lunch when the temperatures soar and I want something refreshing but sophisticated.

Ingredients

For the soup base:
– 2 cups chopped English cucumber (about 1 large)
– 1 cup chopped yellow bell pepper
– 1/4 cup chopped red onion
– 1 garlic clove
– 2 tbsp sherry vinegar
– 1/4 cup extra virgin olive oil
– 1 tsp sea salt

For the squash blossom garnish:
– 8 fresh squash blossoms
– 1 tbsp olive oil
– 1/4 tsp flaky sea salt

Instructions

1. Roughly chop 2 cups of English cucumber, 1 cup of yellow bell pepper, and 1/4 cup of red onion.
2. Combine the chopped vegetables with 1 garlic clove, 2 tablespoons sherry vinegar, 1/4 cup olive oil, and 1 teaspoon sea salt in a blender.
3. Blend on high speed for 90 seconds until completely smooth and pale green in color.
4. Pour the mixture through a fine-mesh strainer into a large bowl, pressing with a spatula to extract all the liquid.
5. Discard the pulp and cover the strained soup with plastic wrap.
6. Chill the gazpacho in the refrigerator for at least 2 hours or until very cold.
7. While the soup chills, gently rinse 8 squash blossoms under cool water and pat completely dry with paper towels.
8. Heat 1 tablespoon of olive oil in a small skillet over medium heat for 1 minute.
9. Add the dried squash blossoms to the hot skillet and cook for 45 seconds per side until lightly crisped.
10. Transfer the cooked blossoms to a paper towel-lined plate and sprinkle with 1/4 teaspoon flaky sea salt.
11. Ladle the chilled gazpacho into four bowls and top each with 2 fried squash blossoms.

Absolutely silky and cool, this gazpacho delivers a surprising crunch from the delicate fried blossoms that contrasts beautifully with the smooth cucumber base. I love serving it in shallow bowls with extra blossoms scattered around the rim for a stunning presentation that always impresses guests during summer gatherings.

Squash Blossom and Mushroom Tart

Vivid memories of my grandmother’s garden always come flooding back whenever squash blossoms appear at the farmer’s market. She taught me that these delicate flowers are culinary treasures, and I’ve been perfecting this tart recipe ever since. There’s something magical about transforming simple seasonal ingredients into an elegant dish that always impresses dinner guests.

Ingredients

• For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ cup cold unsalted butter, cubed
  • 3 tbsp ice water
  • ¼ tsp salt
• For the filling:
  • 8 oz cremini mushrooms, sliced
  • 12 fresh squash blossoms
  • 2 large eggs
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ¼ tsp black pepper
  • ¼ tsp nutmeg

Instructions

1. Combine 1 ¼ cups all-purpose flour and ¼ tsp salt in a food processor.
2. Add ½ cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Slowly add 3 tbsp ice water while pulsing until the dough just comes together.
4. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F.
6. Roll the chilled dough into a 12-inch circle on a floured surface.
7. Transfer the dough to a 9-inch tart pan, pressing it into the edges.
8. Prick the bottom of the crust all over with a fork.
9. Line the crust with parchment paper and fill with pie weights or dried beans.
10. Bake the crust at 375°F for 15 minutes until lightly golden.
11. Remove the parchment and weights, then bake for another 5 minutes.
12. Heat 1 tbsp olive oil in a skillet over medium heat.
13. Sauté 8 oz sliced mushrooms for 6-8 minutes until browned and tender.
14. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
15. Whisk 2 large eggs and ½ cup heavy cream in a bowl until smooth.
16. Stir in ½ cup grated Parmesan, ¼ tsp black pepper, and ¼ tsp nutmeg.
17. Arrange the sautéed mushrooms evenly over the pre-baked crust.
18. Carefully place 12 squash blossoms on top of the mushrooms, stems removed.
19. Pour the egg mixture over the mushrooms and blossoms.
20. Bake at 375°F for 25-30 minutes until the filling is set and golden brown.

Remarkably delicate yet satisfyingly rich, this tart offers a beautiful contrast between the earthy mushrooms and the subtle sweetness of squash blossoms. The flaky crust provides the perfect foundation for the creamy, savory filling that practically melts in your mouth. I love serving warm slices with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Summary

Perfectly capturing summer’s bounty, these squash blossom recipes offer endless inspiration for home cooks. From elegant appetizers to hearty mains, there’s something delicious for every occasion. We hope you’ll try these seasonal treasures, share your favorites in the comments below, and pin your must-make dishes to your Pinterest boards for easy reference all summer long!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.