We’ve fried them, folded them into eggs, laminated them in noodles, stuffed them with everything under the sun, shredded them into soups, pureed them, frozen and powdered them, and guess what, they were just okay. While we loved the idea of cooking with squash blossoms, we were underwhelmed with the flavor. Whatever we did to them is what made them delicious. The ingredient acted as the catalyst for ideas. The blossoms are beautiful, and so we wanted to show them off. Unfortunately, they are basically tasteless. They become the starting point, and their delicate nature guided the path we took with them. We bought into the hype without ever understanding why squash blossoms were important. Then we realized that spark that leads us to create something delicious is invaluable.
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