Butternut Squash Blossom Omelet


When I get up in the morning, providing its not raining buckets (which it has been in our neck of the woods), one of the first things I do is head out to check the garden.   It’s comforting to hear the morning sounds in the woods, the birds calling out to one another, the bees humming contentedly as they go from one butternut squash blossom to another.  Ah, peace!  And not a machine, not even a car in sight or earshot.  And then my dog comes panting back from his travels down the ravine and I know its time to get to work at my freelance tech job from my home office.  The reverie is over.

Going Back to Get Stronger Going Forward

But yesterday morning, I decided after having read for the third time how squash blossoms are edible, to try a few. The idea of eating flowers has always, admittedly, had a rather strange sound to me.  Flowers smell good, but you don’t eat them, right?  Still, through the years I’ve begun to enlarge my foraging skills to include eating dandelion blossoms, violets, and now butternut squash blossoms.  Trying to live as a committed homesteader and preparing for a time when a trip to the grocery might not be possible is good incentive.  You learn to think of pioneers and grandmothers and how you’d better keep going back to get stronger going forward.

So having studied up on just what I was looking for in an edible squash flower, I set about poking in between the big green squash leaves trying to find a least two blossoms in good shape and ready for a Simmer Pot Cafe recipe.

Males Have Beards and Fall Off

The kind of blossom you and I need is the male kind.  Squash plants produce both male and female blossoms.  The female blossoms develop into the squash and the male blossoms help attract the bees (and no doubt confuse predators).  The way you tell the difference is that the male blossoms not only have “beards” at the base of the blossom but they also tend to break away from the stem quite easily.

So once I had my two blossoms, I set them aside for my recipe later for dinner that evening.  Squash blossoms have a short shelf life, so they are best when used quickly!   So after a long day of problem solving, I looked forward to getting something together for the Simmer Pot Cafe’s evening meal.  I was very surprised at how well the blossoms went with the carrots and onions.  Its a wonderfully savory-sweet combination.  The recipe is below….

Butternut Squash Blossom Omelet


3 eggs, preferably, homestead raised and fresh, whisked with the salt and pepper

1 clove of garlic, pressed or minced

2 freshly picked Butternut Squash blossoms, males, sliced finely into ribbons, stem base included

1/2 cup chopped cooked carrots and minced vidalia onions (I just happened to have some made from the day before)

salt, pepper and chili powder, to taste.


Heat up an iron skillet over med. heat.  Test the temperature by wetting your hand with a bit of water and shaking it over the skillet.  If the water skids with a crackle, then the temperature is right.  (Just like when you make pancakes)  Add a 1/4 inch pat of butter but don’t let it burn.  (Yes, I insist you get an iron skillet.  Throw that teflon or other manufactured surface skillet with heaven knows what in its make up away and get yourself a good cast iron skillet and keep it seasoned with Crisco or even lard. That’s the healthy way to non-stick.  Yes.  Really. Besides, if you are balancing things right, butter and good oil are your friends. Bottom line is that chemically-coated pans are to be avoided.)

While the butter is melting, press your garlic clove into the skillet or toss in the minced clove.  The reason for this is that you want the garlic to flavor the butter and spread throughout the omelet.  Stir to make sure it doesn’t brown or burn.

Next toss in the carrot and onion mixture and then the blossoms.  Saute till glazed .  Throw in another pat of butter and spread the mix evenly around the skillet.   Now pour in your whisked eggs and make sure they cover the entire pan.

If your pan has been heated correctly, then the omelet will begin to turn solid fairly quickly.  Resist the urge to turn it or scramble it.  Check the edges with a spatula and swirl the pan to push any egg mixture toward the edges to keep the eggs heating evenly.  Sprinkle chili powder over the mixture, to taste.  When you see that eggs are almost solid (but not quite) carefully insert your spatula along the side farthest from you releasing the edges from the pan and flip the omelet toward you so that it makes a half moon shape.  Press with the spatula to make sure the egg mixture is solid and then slide the omelet onto your plate.


Serve with a nice fresh bread, some orange slices and some homemade strawberry jam!

Remember at the Simmer Pot, fast food we are not.  It takes time, but that’s what makes it so good!




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: