Sautéed Herb Pumpkin Squash Flowers are a delicious, Summer, garden-inspired, vegan dish. (vegan, gluten-free)
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.
This recipe is one of my “garden-inspired” recipes, you can see all of the garden-inspired recipes, here.
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.
I know you will love this Sautéed Herb Pumpkin Squash Flowers recipe!
Nutrition Information:Yield: 2
Serving Size: 1
Amount Per Serving:Calories: 91 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 268mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 2g
Have you tried pumpkin or squash flowers? I want to know! Please let me know in the comments below! Best Wishes, ~Sara
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