• 12-14 freshly picked squash blossoms (butternut blossoms are pictured here, but zucchini or other squash flowers work well too)
  • 2/3 cup of ricotta (this homemade recipe has a lovely lemony flavor, so if you’re using store-bought ricotta you may want to add a little lemon zest for that hint of citrus)
  • 2 slices smoked salmon, chopped into small pieces
  • 1/2 cup fresh peas
  • 1 large shallot, diced
  • a handful of fresh parsley, chopped
  • a splash of olive oil
  • Salt and pepper


  1. Wash the squash blossoms: gently swish the delicate flowers in a bowl of water then carefully fold open the petals and rinse under lightly running water to ensure bugs, dirt, and pollen are removed, then place on a towel to dry.
  2. In a small frying pan, lightly saute the shallot and peas in a little olive oil then set aside to cool.
  3. Remove the internal pistil of each blossom with scissors (otherwise it may add a bitter flavor).
  4. In a bowl, mix together ricotta, salmon, shallot/pea mixture, parsley, and salt + pepper to taste.
  5. Gently spoon the mixture into each squash blossom (try to minimize tearing the petals) and arrange beautifully on a plate to serve.

Note: this can easily be made vegetarian by omitting the salmon.