It's hard to come up with new ideas for
using squash blossoms.
Fiorelli are the flower buds that eventually grow into squash blossoms - if you can't find them don't let it stump you, just leave them out or
use squash blossoms which are more readily available.
Not exact matches
Spread on the sauce (you don't have to
use all of it), arrange the
blossoms, sliced
squash (if
using) and ricotta on top.
Using a spoon, skim the clear browned butter from the top, leaving the dark brown remains at the bottom of the bowl, and drizzle over the grilled
squash blossoms.
Yesterday, I shared with you my photoshoot with Tarzan & The
Squash Blossoms (no, you may not
use that as your new band name — I call dibs) and my recipe for Sweet Potatoes with Marscarpone and Fresh Rosemary Browned Butter.
I've grown
squash, summer and winter varieties, for a few years now but have always been too scared to
use the
blossoms.
Oaxaca is known for its uncommon foods: floras de Calabasas or
squash blossoms are frequently
used in dishes (delicious); nopales or prickly pear cactus leaves grace some salads and soups (without spiny needles, of course); and there are chapulines, grasshoppers grilled in oil until crunchy and sprinkled with red chile powder (okay, I did eat one e... ah, several).
Preheat your oven to 375 F.
Using a large, sharp knife, slice the stem end off and cut the butternut
squash in half from the stem end down to the fat
blossom end, or base.