Create allergy card
← Browse ingredients

Squash Blossom

A squash blossom is the edible flower of a squash plant, commonly stuffed, battered, sautéed, or added to soups.

Squash Blossom — illustrative ingredient image

About Squash Blossom

A squash blossom is the edible flower produced by a squash plant, including both male and female flowers. It is used as a delicate vegetable in stuffed, fried, sautéed, omelet, soup, and other cooked dishes.

The blossom has a mild vegetal flavour and a fragile, soft texture when cooked. Its thin petals surround reproductive structures, which may be retained or removed during preparation. Freshness and cooking method affect its tenderness and the structure of the flower.

Squash blossoms range from pale yellow to vivid orange, depending on the plant and flower stage. They are usually harvested fresh while open or partly closed and may be sold loose, with short stems, attached to a small developing squash, or in limited preserved forms. Trimming and cooking change the edible portion and appearance.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where squash blossom appears

3 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–3 of 3

Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for squash blossom

Names and romanised forms to recognise on menus and labels.

English

squash blossom

English

squash blossoms

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Squash Blossom nutrition & diet

Squash Blossom nutritional value

Reference: Pumpkin flower, raw (imported date)

Per 100 g of 100 g edible portion in the named official reference form.

Calories
18kcal
Protein
1.0g
Carbs
3.2g
Fat
0.1g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Use fresh squash flowers as the reference portion, including only the edible flower parts after removing unwanted stems or internal structures. Preparation changes the food substantially: raw, sautéed, stuffed, battered, and fried versions differ through added oils, cheeses, fillings, and coatings.

Compare the right form: Match references to fresh edible squash flowers, with the stated raw or cooked condition and any retained stems, stamens, fillings, or coatings.

Diet considerations

Squash blossoms are plant-derived. Plain flowers suit plant-based patterns, while stuffing may add cheese, meat, or other animal ingredients. Batter can introduce cereal flour, and frying adds a coating and cooking fat. Compatibility therefore depends on the recipe, preparation, and portion served.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Brazilian Food Composition Table (TBCA), version 7.3 (2025) — BRC1118B ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .