The Squash Blossom

Records of the squash blossom (Cucurbita pepo) being used for food in the Americas date back to the 16th century, and it seems that Native Americans used to eat only male flowers (those grown on long and slender stems) in order to allow female flowers (those with a very small squash behind them) to reproduce. Before cooking the flowers, remove the outside prickly leaves. Pistils can be taken off or left on. In entrées and soups, the mild flavor of squash blossoms goes well with olive oil, tender corn, and the squash itself. For a stronger flavor, sauté the blossoms with some onion, garlic, herbs, and spices of your choice. You can also stuff the flowers with a mixture of cheese, onion, and herbs. Then close the end, and dip the blossoms in an egg mixture of whisked egg whites to which yolks have been added. Finally, dip the blossoms in bread crumbs, deep-fry them, and enjoy their unique flavor!

[Picture on page 23]

Squash blossom