3 Things to Make with Squash Blossoms

Cook, In Season, Recipe Roundup, Spring

Thanks to everyone who’s posted to our Facebook page with great ideas for the Williams-Sonoma blog! We’re listening, so post your suggestions in the comments field at the bottom of the post.


One repeat request was for more interesting ways to use in-season produce, so we’ve selected a few unique preparations of one of our favorite ingredients, squash blossoms. These spring and summer plants are the flowers that grow out of zucchini, so when they’re in bloom, you know more summer squash is on its way. The blossoms have a particularly delicate texture and flavor, so it’s best to buy and use them the same day.


Stuffed with soft ricotta cheese or al dente rice and lightly sautéed, these edible flowers make beautiful appetizers. In fact, one of the best-known dishes associated with squash blossoms is a Mexican one, Cheese-Stuffed Squash Blossoms, which calls for filling them with goat cheese before deep-frying.


Here are a few more ideas for showcasing these seasonal gems:


Chicken and Squash Blossom RollsRoll them up

Because of their delicate flavor, squash blossoms are typically paired with subtle ingredients that won’t overpower them. That’s why these Chicken and Squash Blossom Rolls caught my eye:  eating the blossoms with roasted poblanos brings an extra punch to the table.

Spaghetti with Zucchini Blossoms and SaffronToss them in pasta

It’s simple but foolproof: pasta lets fresh ingredients shine. Try this quick yet elegant dish — Spaghetti with Zucchini Blossoms and Saffron — to savor the floral taste of the blossoms.

Squash Blossom and Shaved Asparagus PizzaEat them on a pizza

One of my all-time favorite recipes is this Squash Blossom and Shaved Asparagus Pizza, which blew my humble expectations out of the water. Create your own spin on the toppings, but I recommend sticking with a pizza bianco (white pizza) so the tomato sauce doesn’t compete with the squash blossoms.

One comment about “3 Things to Make with Squash Blossoms

  1. Teresa Dixon

    Today my sister and I picked off 5 big blossoms off my calabash squash plants and stuffed them with cream cheese, battered them in egg and a little goat milk (fresh), then buttermilk cornbread mix with salt and pepper to season, Fried them in coconut oil and they were delicious!


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