One of the benefits of having a vegetable garden is creating recipe mashups with what is available. I have lots of zucchini, tomatoes, and basil every year, but this year I made room for a pumpkin patch. It is getting late in the season, and I really want the plant to focus on the fruit it already has, so I am harvesting the blossoms. The pumpkin blossom sauce may be the best thing I have ever eaten. This made enough for 2 large main-dish servings.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Pumpkin Blossom Cream Sauce:
Zucchini Saute:
Garnish:

Directions

Instructions Checklist
  • Melt butter with olive oil in a skillet over medium heat. Add minced onion; cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.

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  • Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.

  • Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.

Nutrition Facts

277 calories; protein 3.3g; carbohydrates 12.5g; fat 25.2g; cholesterol 35.6mg; sodium 142.8mg. Full Nutrition
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