Sauteed Pumpkin Blossoms
This also works with squash and zucchini blossoms. Whatever you have on hand.
Pick the blossoms early in the morning. We put them in a glass of water to keep them fresh until it is time to cook them with dinner. They’ll close as the day goes on, but they are still fine to eat.
Ingredients:
- 8-10 pumpkin blossoms
- 1-2 cloves garlic crushed
- 1 Tablespoon Olive Oil
- Salt and pepper to taste
Directions:
- Heat the olive oil over medium heat in a skillet. Ad the garlic and saute for a few minutes, being careful not to burn.
- Add the squash and saute until the blossom wilts, about 2 minutes.
- Add salt and pepper to taste and serve.