Once squash blossoms are available at the farmers market, pick up a container. Sauteed squash blossoms are easy to make and an eye-catching addition to any dish. Vegan & gluten-free.

Fresh squash blossoms in wood bowl on table.

One of my favorite things about my husband is the unabashed excitement he expresses for the simple joys in life – a powerful thunderstorm, a contented cat, a good mail day, or a fried squash blossom.

As we walk to the farmers market, there’s one thing David is certainly going to say…

“I wonder if they’ll have squash blossoms!”

He’s been asking this question since the market opened for spring in May. Since May I’ve said the same thing, “They didn’t have them last year until August.” But his hopeful spirit knows no bounds.

As we scan the tables, paying particular notice to the gray-haired gentleman who sold them to us last year, week after week there are no blossoms in sight. That is, until August hit. Then like an orange and yellow miracle, there they were packed in green boxes, their delicate blossoms curling into themselves.

We purchased two containers, eager for what was to come.

The next day I soaked cashews and almonds and moved my computer to the kitchen. There I pulled up the recipe for fried cashew cheese-stuffed squash blossoms.

The cashew cheese spun in the food processor, and I remembered why I’d purchased my piping bag (for stuffing blossoms). Then they were battered, stuffed, and fried until they were delicately crisp on the outside and warm and creamy on the inside.

For a light companion to this heavy appetizer, I served mushroom barley soup. With blissful smiles and contented bellies, we were left with one more container…

Sauteed squash blossoms

Open squash blossoms with pistils removed on cutting board.

Now, if you’re only going to have squash blossoms once this year, make the fried cashew cheese-stuffed appetizers. They’re completely decadent and entirely worth it.

But if you’re looking for something to do with your blossoms that’s on the lighter side, they are lovely simply sautéed in garlic in a medium-hot pan. The pan should be hot enough that the blooms wilt fast.

(If necessary, press them into the heat of the pan with a spatula.)

The blossoms, generally from zucchini plants, are mild and light. They pick up the flavors of garlic wonderfully. Of course, they are prone to shrinkage. So 6 to 8 blossoms works as a small side for one.

Sauteed squash blossom with garlic on potato pizza.

To make the blossoms stretch, consider adding them to a pizza after they’ve been sautéed in garlic. They go marvelously with caramelized onions, thinly sliced roasted potatoes, artichoke hearts, and a layer of cilantro basil pesto, marinara, or a combination of both.

As per usual, I put them on a cornmeal crust, but any crust would do.

I have a couple more ideas up my sleeves before squash blossom season is over (and that’s hard to manage since I’m mostly wearing tank tops these days).

How to cook squash blossoms. Sauteed squash blossoms on plate with salad and dolmas. An easy side dish.

If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

📖 Recipe