Squash Blossoms: Our New Favourite Fall Food

Squash Blossoms: Our New Favourite Fall Food

This fall, I tried squash blossoms for the first time, and Iā€™m already looking forward to having them next fall. Squash blossoms are the flowering part of a zucchini and summer squash. They taste like a milder version of squash, but they are beautiful in color and light in texture. Given that they are high in iron, calcium, vitamin C and A, they are great addition to any diet, especially vegetarian or vegan. Ā Squash blossoms are in season when squashes are; from June to October. Unlike zucchini, they are very delicate so you wonā€™t find them in grocery stores. Youā€™ll likely have to find them in the farmerā€™s market, and most often they are kept in a cooler, not out in the open.

Alternatively, you can harvest them from your own garden! Just make sure to only harvest the male squash blossoms if you want to have a harvest next season. The male and the female blossoms looks very similar, except the female squash blossoms have a small, swollen embryonic base of the flower where the blossom meets the stem. If pollenated by bees, the female base will turn into a squash.

I was surprised to learn how many cultural foods utilize squash blossoms! I stuck to my personal roots and did more of an Italian inspiration. I first tried them three ways;

  1. I stuffed them with ricotta cheese, parmesan, and fresh basil. I then drizzled them with olive oil and cooked them form 10 minutes. Once they were done, I covered them with some homemade tomato sauceā€”it was like a low-carb version of a manicotti!
  2. I also made a squash blossom risotto, with summer squash and mushrooms.
  3. Finally, I tried them fresh on a salad!

Next year, I plan to try them the Mexican way in a quesadilla. Give them a try! Maybe youā€™ll discover new ways to use them in your dishes!

By Kelsey Hagen ā€“ Registered Dietitian (Nutritionist)

Revive Wellness Inc.