Dear Constant Reader,
For several years I’ve been growing pumpkins (pie pumpkins to be specific) and one of the delights of the summer is the blossoms. Most kinds of squash (pumpkin, zucchini, &c), have edible blossoms! If you don’t grow squash, you might be able to find the blossoms at a farmer’s market.
If you’ve got your own in the garden, the best time to pick them is in the morning, while the blooms are still open. Look for the male blossoms. They’re the ones you want to pick.
Female blossoms are the ones that are going to become squash.
If you have a huge quantity of squash already, you could pick them, but I only get a few pumpkins each year, so I leave the babies be.
Squash vines and leaves can be prickly, so maybe wear gloves if you have sensitive skin. Check for bees before you pick and gently shake the blossoms after to dislodge any other insects.
Once you get the blossoms inside, very gently rinse them and then put them in the fridge, wrapped loosely in paper towels, until you’re ready to cook.
When you’re ready to cook, take out the stamen. It can add an unpleasant taste.
A classic way to enjoy squash blossoms is by stuffing them, coating them, and then frying. It’s labor-intensive, messy, and so delicious. There are lots of different fillings and coatings, but I like a Yotam Ottolenghi recipe with a filling of ricotta and goat cheese with sumac, lemon zest, and walnuts. You could use any soft cheese you like to make the filling or don’t restrict yourself to cheese — I saw a Vietnamese recipe which used shrimp paste.
Fill your blossom with a spoonful of filling — not too much, no oozing out the end — and lightly twist it shut. Then coat it.
I use a very light batter of just flour and icy-cold seltzer with a hint of baking soda, but you could use your favorite frying batter, or roll them in egg and bread crumbs. Then fry!
I really dislike deep frying — it’s messy and uses a lot of oil — but it’s worth it for a crispy coating. Remember to drain them on paper towels before serving.
If you don’t want to fry them, skip the coating, lightly brush with olive oil and roast at 400F for about 10 minutes.
My neighbor said that her mother stir-fries the blossoms with garlic, so I gave that a try too. Next time I would clip the bottom off and just use the petals, but that was a textural issue for just me. Your milage may vary.
I’ve found a couple of soup recipes I might try now that it’s a little cooler. The blossoms can be added to pasta or used raw in salads. If one liked eggs, they might be an interesting addition to an omelet.
Have you every cooked with squash blossoms?
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The good folks at Red Duke Games are at it again! Just the other day I received a copy of 
Oh, The Glamourous Life! 