[6] The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines.

There are two variants of the dish; the variant that contains minced meat in its stuffing is usually served hot, meanwhile the meatless zeytinyağlı kabak çiçeği dolması (English: stuffed squash blossoms with olive oil) ) is served cold and consumed frequently as a meze with rakı.

[11] In the Campania, Calabria, Latium and Sicily regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters.

[citation needed] In Mexican cuisine, especially in Central Mexico, squash blossom (known as flor de calabaza [es] in Spanish) is widely used, particularly in soups and as a filling for quesadillas.

The use of squash blossoms in Mexican dishes dates back to pre-Hispanic indigenous culture.