Talk about flower power! These fiery-orange flowers with a subtly squashy flavor start bursting onto the farmers’ market scene around the same time as squash, the summer veg they spring from.
When you're at the farmers' market, look for tightly closed, perky buds, and stash them in the crisper drawer until you’re ready to eat. To prep, carefully peel the petals open, pinch out the stamen, remove any bugs, then gently rinse the blossom and pat it dry.
Now for the best part: Stuff the flowers with seasoned ricotta, bread them, and fry them. Or for something a little simpler, chop and toss with salad greens or hot pasta. Or add them to scrambled eggs for your weekend frittata.
Related Recipe: Stuffed Squash Blossoms
Fun fact: Did you know that there are male and female squash blossoms? The females are rounder and fuller with a tiny squash at the bottom. The males (like the beauties above) are longer and thinner with a skinny stem.
What do you like to do with squash bottoms? Let us know in the comments below!