Sautéed Herb Pumpkin Squash Flowers are a delicious, Summer, garden-inspired vegan, dish. (vegan, gluten-free)
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
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!