Italian and Mexican cooks know how to use squash blossoms well, in everything from risotto to soft tacos. But however fine, these preparations ignore the natural shape of the flower—which begs to be stuffed.
I use my squash blossoms from my garden more then the squash itself, and this is one of my favorite recipes for them. Battered and fried is the only way to go!! my favorite is stuffing it with brie cheese...my mouth is watering now.