Sautéed Herb Pumpkin Squash Flowers are a delicious, Summer, garden-inspired, vegan dish. (vegan, gluten-free)
Estimated reading time: 3 minutes
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Sautéed Herb Pumpkin Squash Flowers
Hi Everyone, I am sharing with you a dish that I have been making this Summer: Sautéed Herb Pumpkin Squash Flowers.
These are great as a starter or appetizer or over a salad or as a side with a meal.
The pumpkin and squash flowers are light and delicate in flavor on their own. I grew my own in my garden this summer (you can check out my garden posts here).
Some grocery stores or farmers’ markets may carry them but I think they are best when they are freshly picked from the garden.
Squash and pumpkin vines produce so many flowers and you have to trim some off anyways so that you can grow better squash and pumpkins.
I grow regular orange pumpkins and striped mini pumpkins in my garden.
Ingredients
- 1-2 teaspoons olive oil (drizzle)
- 1 cup fresh pumpkin and/or squash flowers, or amount to taste, washed and dry
- 1 tablespoon fresh basil flowers, or amount to taste, washed and dry, you can also substitute the same amount basil leaves, chopped
- 1 tablespoon Italian parsley, or amount to taste, washed and dry. chopped
- 1/4 teaspoon Kosher salt, or amount to taste
- fresh ground black pepper medley, amount to taste
- 1 small clove of garlic, optional, crushed, and minced
Kitchen Tools
- spatula, for frying
- cast iron skillet or fry pan or wok
- mesh colander
I know you will love this Sautéed Herb Pumpkin Squash Flowers recipe!
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Have you tried pumpkin or squash flowers? I want to know! Please let me know in the comments below!
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Sautéed Herb Pumpkin Squash Flowers
Sautéed Herb Pumpkin Squash Flowers are a delicious, Summer, garden-inspired vegan, dish. (vegan, gluten-free)
Ingredients
- 1-2 teaspoons olive oil (drizzle)
- 1 cup fresh pumpkin and/or squash flowers, or amount to taste, washed and dry
- 1 tablespoons fresh basil flowers, or amount to taste, washed and dry, you can also substitute the same amount basil leaves, chopped
- 1 tablespoon Italian parsley, or amount to taste, washed and dry. chopped
- 1/4 teaspoon Kosher salt, or amount to taste
- fresh ground black pepper medley, amount to taste
- 1 small clove of garlic, optional, crushed and minced
Instructions
- In a stovetop skillet or frying pan, over medium-high heat, heat oil, add minced garlic.
- Add the pumpkin and squash flowers. Sprinkle the basil flowers on top. Sprinkle salt and pepper on top. Stir and toss to evenly cook. Cook until the flowers are just wilted - this should only take a few minutes as the flowers are delicate. Serve and enjoy!
Recommended Products
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-
Aozita 17oz Glass Olive Oil Bottle - 500ml Dark Brown Oil & Vinegar Cruet with Pourers and Funnel - Olive Oil Carafe Decanter for Kitchen -
Pompeian USDA Organic Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Vinaigrettes and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ., Single Bottle -
Maldon Sea Salt Flakes 1.5kg/3.3lbs Tub -
Totally Bamboo Salt Box, Bamboo Storage Box with Magnetic Swivel Lid, "Salt" Engraved on Lid -
Morton Salt Kosher Salt, 3 lbs, Pack of 2 -
OXO Good Grips 15-Piece Everyday Kitchen Utensil Set -
Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. -
Lodge 14 Inch Cast Iron Wok. Pre-Seasoned Wok with Flattened Bottom for Asian Stir Fry and Sautees -
STAUB Cast Iron Fry Pan, 12-inch, Cherry -
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils -
Pyrex Prepware 2-Cup Glass Measuring Cup
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 268mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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