Are you looking to add some excitement to your plate? Then get ready for these squash blossom recipes.
Squash blossoms will make your dishes pop and your tastebuds sing.
With their slender stems and dainty shape, they almost look too delicate to eat. I said almost!
From tarts to soups, you can use them in a variety of recipes.
These flowers have a mildly sweet flavor. They’re reminiscent of the squash they’re turning into.
And they sure do add some pizzazz to any dish!
Whether you stuff them with ricotta or dip them in batter, these squash blossoms will add a touch of whimsy to your meals.
Frying is one of the most popular ways to cook squash blossoms. If you haven’t tried it yet, this is a great place to start.
The aromatic and peppery sage presents a nice contrast to the delicate squash.
We all know, though, it’s the light crispy batter that really makes you want to sink your teeth in.
Showcase your squash blossoms in this beautiful tart.
It’s a dazzling display of what you can do with squash blossoms. More importantly, it tastes great.
The homemade crust, ricotta filling, parsley oil, and a layer of blossoms will have everyone raving.
You might want to go ahead and write this one down. You’ll be asked about the recipe a lot.
I have a knack for killer quesadilla recipes. So take it from me, this one is fantastic!
Quesadilla de flor de calabaza, or squash blossom quesadillas, are a common street food in central Mexico.
Blue corn tortillas are packed with cheesy goodness and sautéed squash blossoms.
Use vegan or regular cheese depending on your dietary needs.
I love my go-to pasta sauces as much as the next person. But sometimes, you’ve got to live it up!
So make pasta night one to remember with this bucatini dish.
Sweet squash blossoms, Italian zucchinis, and garlic flowers add pizzazz to the old routine.
Pour a glass of wine and kick back. You deserve this one, my friend.
Some meals are worth savoring. This risotto is one of them.
This indulgent dish combines creamy and cheesy arborio rice with delicate squash blossoms.
Is it fancy? Sure, but it’s comforting, too.
So it doubles as a date night dinner as well as a cozy weekend meal.
Are you hosting brunch this weekend? If so, here’s an impressive dish to add to the spread.
Radiating blossoms are suspended in eggs. That gets even better with garlic, basil, and parmesan cheese.
While it’s not an absolute must, I also like to add goat cheese to mine.
You probably have plenty of scrumptious soups for the winter. Summer, however, I’m sure is lacking.
So here’s one for warmer weather.
This Hmong delight features a unique blend of ingredients.
There are plenty of squash blossoms, shoots, and crispy pork.
To complete the flavor, you’ll find notes of lemongrass and chili. There’s nothing quite like it.
These are by far my favorite fried squash blossoms.
Between the savory batter and gooey mozzarella, they’re addicting.
So it’s a good thing squash blossom season isn’t year-round. Otherwise, I’d gorge on them all the time.
I love tacos! Meaty tacos, veggie tacos, and even these vegan tacos.
The roasted cherry salsa, zucchini garnish, and battered tacos are incredible.
They look like something you’d get at a hip taco truck. Lucky for you, these are right out of your kitchen.
If you haven’t had squash blossom pizza, you’re not living!
My favorite way to use squash blossoms is as a pizza topping. It’s a fun treat that you can’t get all the time.
Pair it with ricotta, zucchini, and heirloom tomatoes for an epic specialty pie.
Talk about scoring at the farmer’s market! This salad is blossoming with gorgeous produce.
Dotting a bed of baby greens are heirloom tomatoes, corn, and squash blossoms.
Everything in this salad is raw, vegan, and tasty.
If you want to put your own spin on it, I say go for it! Deep-fried squash, goat cheese, or avocados, get creative with it.
Squash blossoms take this basic creamy pasta from good to grand.
The creamy sauce is bechamel perked up with lemon zest. Add squash blossoms and it magically pops.
Comforting and bright, it’s a simple elegant pasta you can make any night.
Here’s a healthier alternative to frying that’s equally delicious.
These delicate blossoms have a garlicky ricotta filling with basil and spinach.
Rather than coat them in batter and deep-fry, you roast them instead.
Be sure to make a big batch. These hor d’oeuvres go fast.
Planning a dinner menu? Here’s your first course.
These Greek squash blossoms take a hint from dolma.
The inside is a mix of rice, grated zucchini, tomatoes, herbs, and alliums.
Plate those roasted beauties on top of Greek yogurt and extra zucchini slices.
Perfection like this takes some time to craft. But one bite makes it all worth the effort.
These glowing pancakes are such a delight.
They’re not the typical carb bomb that you smother in syrup. Rather, these are a high-protein stack that’s fresh and savory.
Turmeric gives them a golden pop and chickpea flour packs in the protein.
Add chili peppers for a spicy kick, and squash blossoms and zucchini for a fresh twist.
These are not your ordinary meatballs.
Quite the contrary, these savory morsels are hiding inside fried squash blossoms!
Drizzle the tomato basil sauce on top for the full effect.
Doesn’t that just scream entertaining?
Is your garden blooming with squash blossoms? Perfect!
You have plenty of flowers to make this tagliatelle pasta.
Out of all the recipes, this one really highlights their soft flavor. It also helps that you need a whole bunch.
Aside from that, you just need five other easy ingredients.
While I love ricotta, I think goat cheese, feta, or even mozzarella works, too.
Imagine how gorgeous this focaccia will look with a big summer spread.
With its rustic appeal and pop of color, it just might steal the show.
It’s dairy-free and you don’t even need to knead the dough.
Top it with a handful of blossoms and any herbs you like.
Basil, dill, rosemary, or thyme will all taste great.
Add a burst of freshness to chile rellenos with squash blossoms.
The chili rellenos are pretty standard. You stuff roasted peppers with cheese and pair them with tomato sauce.
The exception is you garnish the top with sauteed squash blossoms. It’s a fancy twist that looks classy and tastes great.
You know what I’m thinking now, don’t you? These will be a perfect treat for a Cinco de Mayo party!
You can add pretty much anything to a soup. That includes squash blossoms.
This one is a bounty of summer produce. It has zucchini, corn, poblanos, and plenty of squash blossoms.
There’s also a Russet potato in there for more substance.
If you want to ramp up the heat, use pasilla peppers instead of roasted poblano. Or you can skip both entirely to cool it down.
Whatever you wind up doing, it’s a super unique soup you’ll want to try.
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