Squash blossoms don’t have many nutrition benefits, but they have a nice mild flavor and are fun to cook with. Before use, wash out any bugs and dirt and remove the yellow parts from the inside. If you are stuffing the blossoms, keep the green bottom so that the stuffing stays inside, if you are NOT stuffing, I like to take off the green ends and the insides in one twist and pull motion.
There are a lot of options with blossoms. Stuff them with goat cheese, mozzarella, bacon, shrimp or all any combination. Wrap them with bacon and fry them. Lightly batter and fry without a filling then dust with your favorite seasoning, or bake them and top with tomato sauce. Add them to any Mexican or Italian favorite. If stuffing and frying sounds too daunting, try this easy recipe below.
Squash Blossom and Poblano Pepper Quesadillas
1-2 dozen clean and roughly chopped squash blossoms
2 large poblano peppers
oaxaca cheese (found chilled in Mexican aisle) or Mozzarella
1 large onion
Dice onion into 1-2″ pieces and sautee on medium heat with olive oil. Meanwhile, roast peppers over open flame or close to an electric burner until browned and fragrant. Chop up pepper into 1-2″ pieces and add to onion. Cook 8-10 minutes, adding chopped blossoms the last 2 minutes. Remove from heat and place in bowl.
In same pan at medium heat, place one tortilla flat in pan, add onion mixture and plenty of shredded cheese. Top with another tortilla and press together. Keep an eye on this until bottom tortilla has browned to your liking, then flip. Remove when melted through and browned on both sides. Garnish with chopped cilantro.