Sautéed Herb Pumpkin Squash Flowers are a delicious, Summer, garden-inspired, vegan dish. (vegan, gluten-free)

Estimated reading time: 3 minutes

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

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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

Yield: 2 people

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Sautéed Herb Pumpkin Squash Flowers are a delicious, Summer, garden-inspired vegan, dish. (vegan, gluten-free)

Print

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

1. In a stovetop skillet or frying pan, over medium-high heat, heat oil, add minced garlic.
2. 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!

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  Totally Bamboo Salt Box, Bamboo Storage Box with Magnetic Swivel Lid, "Salt" Engraved on Lid
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  Morton Salt Kosher Salt, 3 lbs, Pack of 2
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  OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
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  Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
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  Pyrex Prepware 2-Cup Glass Measuring Cup

Nutrition Information:

Yield: 2 Serving Size: 1
Amount 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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Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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