Pumpkin/squash blossom stir-fry recipe

Texan cuisine has been influenced by many cultures. Among all the Texan cuisines, Tex-Mex cuisine is quite common and popular in the El Paso region. A seasonal Tex-Mex delicacy is pumpkin or squash blossom. One of the reasons why I look forward to the pumpkin season and the pumpkin fest is the availability of pumpkin flowers. In case you are wondering — yes pumpkin and squash blossoms are edible.

Squash or pumpkin blossoms can be served on a dinner table in many forms — fried, baked, or even in the form of a quesadilla. I am providing a simple stir-fry recipe in this post. When stir-fried, squash/pumpkin blossom is savory. It has a hint of zucchini or green calabacitas. Stir-fried squash/pumpkin blossoms can be served with steamed rice or tortilla.

Ingredients

  • Pumpkin/squash blossoms — 25 to 30 flowers
  • Jalapeño — 1 count, seeds removed, chopped
  • Onion — 1 tablespoon, chopped
  • Garlic — two medium garlic cloves, chopped
  • Tomatillo (or tomato) — 1 count
  • Paprika (smoked preferred but regular is fine too) — 1 teaspoon
  • Canola/olive oil — 1 to 2 tablespoon
  • Salt — 1/2 to 1 teaspoon based on how much saltiness you like

Directions

Squash blossom recipe is a simple one — it is like stir frying some vegetables. Thirty flowers shrink down so much that they may even fit in one cup. The list below outlines the steps.

  1. Cleaned pumpkin blossoms before cooking.
    Pumpkin blossoms before cooking.
    This step is the hardest one. Grow squash or pumpkin so that you have the flowers. Or, you may go to a farmers market and expect to be lucky enough to get the blossoms. Or, you may go to a local pumpkin patch to harvest those blossoms yourself with some pumpkins for carving. We used the local pumpkin patch option. Definitely, you will not get these blossoms in a regular grocery store.
  2. I prefer to soak the blossoms in water for around five minutes. It makes the blossoms fresher. You might find some small bugs inside the pumpkin or squash blossoms. Gently remove them with water. Gently clean the  blossoms.
  3. Chop the blossoms. It is fine if there are a few green tiny green pumpkins with the stem. I chop the green pumpkins too.
  4. Almost at the last stage of cooking.
    Almost cooked blossoms.
    Heat a frying pan (preferably a non-stick one) and add canola/olive oil. Medium heat is good enough.
  5. Add onion and let it become golden brown (but still juicy).
  6. Add garlic. Garlic will become brown quickly, so be ready with the tomatillo.
  7. Add the tomatillo when the garlic starts to become brownish
  8. Stir-fry three/four minutes.
  9. Add paprika, salt, and the chopped blossoms.
  10. Stir-fry two-tree minutes and then cover. Cover cook for two-three minutes then stir again.
  11. Repeat cover-cook and stir until the blossoms are sautéed well.
Pumpkin blossom stir-fry after cooking.
Pumpkin blossom stir-fry, a savory delicacy.

As said before, stir-fried pumpkin or squash blossoms go well with rice or tortilla. Who thought flowers would taste so good! I wonder, if dinosaurs were extinct due to a giant asteroid, or due to our voracious craving for savory delicacy. 😋 😉

Settle in El Paso team



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Comments

14 thoughts on “Pumpkin/squash blossom stir-fry recipe

  1. Wow!! This looks delicious and very interesting. 🙂 🙂 I’d never heard of pumpkin blossoms – do they taste like pumpkin or squash?

    It’s lovely to connect with you. So glad that you came to visit my blog 🙂 🙂 🙂

    Much love to you and this amazing blog,
    Debbie

    1. It tastes a little like squash but overall, it has its unique flavor.

      I appreciate your visit too. Have a wonderful weekend.

  2. Damn, I never knew that you can actually use the pumpkin blossoms in this way and I’ve had a few small pumpkins growing in my garden for a few years now. We always just harvested the full-grown pumpkins.

    The recipe sounds extremely easy and straightforward. One question though, is it a big deal if I leave out the jalapeño? My husband doesn’t like it, haha.

    I will definitely try to make this stir fry this weekend when I have some free time. I bet that it’s delicious, thank you for sharing!

  3. This article and recipe made me look back in the past years of my life and at the same time makes me more excited to go back home. Pumpkin or squash blossom is popular in Philippines, it’s one of the well known and commonly eat as vegetable. It can cook in various recipe and one of that is stir fry. Knowing that pumpkin is rich in vitamin A which is good for the eyesight. Farmers in Philippines usually plant pumpkins because of the tropical weather and some variety of pumpkin depending on the soil and location. It’s nice to know that some places and culture regardlessof nationality also appreciate pumpkin blossom as edible food.
  4. I have to say that looks quite nice. I’m not a huge of vegetarian dishes because I like to have meat in my meals quite a lot but this just looks so tasty. I love the addition of the jalapenos as well
  5. I always cook at home and garlic with onions are most important ingredients whenever I prepare recipe. Those spices made our food very tasty and delicious that’s why every time we visit supermarket I had to pick at least 5 bags of each. I’ll try this pumpkin blossom stir fry by tomorrow and serve this food for our lunch, hopefully they’ll love it.

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