Name: Sautéed Herb Pumpkin Squash Flowers
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 people
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)

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

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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.

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!

Sautéed Herb Pumpkin Squash Flowers

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

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 people

Author Sara Maniez

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 stove top 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. Sprinklet 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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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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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom.She lives in NJ with her husband, two kids under 5 and dog. She loves design, being creative and spending time with family and friends.She enjoys and shares baking, vegan, traditional & family recipes as well as DIY, lifestyle, organization and design ideas.

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Sautéed Herb Pumpkin Squash Flowers

Sautéed Herb Pumpkin Squash Flowers