Guiso de Flor de Calabaza (Squash Blossom Sauté) Recipe | SAVEUR

Guiso de Flor de Calabaza (Squash Blossom Sauté)

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas.

Todd Coleman

Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

Guiso de Flor de Calabaza (Squash Blossom Sauté)
Squash blossoms bring color and a light texture to this fresh vegetable stew.
serves 4

Ingredients

1 tbsp. canola oil
14 small yellow onion, minced
1 clove garlic, minced
12 red jalapeño, stemmed, seeded, minced
2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise
1 ripe tomato, cored, minced
1 tbsp. minced fresh epazote
20 squash blossoms, stemmed (both the epazote and blossoms are available from Melissas.com)
Kosher salt and freshly ground black pepper, to taste

Instructions

Heat oil in a 12″ skillet over medium-high heat. Add onion and cook, stirring, until soft, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute. Add squash and cook, covered and stirring occasionally, until tender, about 3 minutes. Add tomato, and cook, stirring, for 5 minutes. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving.