Edible Garnish

• Raw squash blossoms provide a bright yellow garnish on top of salads, vegetable medleys, meats or on the side of a plate. Before using the blossoms as a garnish, rinse them briefly under cool water and shake them dry. Examine the inside of the blossom for any hiding insects. Removal of the stamens or pistils inside the blossom, and the green leaf-like calyx around the blossom base, completes preparation. Leave the blossoms whole or slice them into thin strips before using them as a garnish.

Battered Blossoms

• Battered and fried or baked squash blossoms have a light, sweet, squash-like flavor and a delicate crunch. Create a simple batter by mixing three parts cornstarch with one part flour, and then adding salt and pepper to taste. Mix in 1 egg and ½ cup water for every 1 cup of dry ingredients to create a runny batter. Dip the cleaned blossoms in the batter and fry them in about 1 inch of oil until they are golden and crispy, or bake them in a 400 degree Fahrenheit oven for about 10 minutes.

Flavorful Stuffing

• Stuffing the blossoms before battering and frying or baking gives the flowers even more flavor. Stuff them with a cheese or meat mixture and then fry or bake as usual. Combine soft cheese, such as cream cheese or ricotta, with shredded hard cheese such as Gruyere or cheddar, to create a paste. Alternatively, use cooked sausage crumbles. Season cheese mixtures with honey for a sweet flavor, or with savory spices such as oregano, parsley flakes or thyme. To stuff the blossoms, carefully open the petals and spoon the filling inside, and then close the petals around the filling and dip the whole blossom in the batter.

Simply Sauteed

• Add lightly sauteed squash blossoms to quesadillas, soups or pasta. Clean and slice the petals into ribbons and then lightly fry them in an oiled skillet over medium heat until the moisture evaporates out. You can saute them with other vegetables, such as diced onions, zucchini or pepper strips. The petals only require 5 to 10 minutes of cooking, so mix them with slower-cooking vegetables near the end of the cooking time. Stir the sauteed blossoms into the soup or pasta, or puree them before mixing them with the broth or sauce. You can also use the petals as the filling with the cheese inside a quesadilla.