I’ve posted a recipe for squash-blossom pasta sauce before, but I’ve done some revising, and wanted to post it again. This came out perhaps better than any other iteration I’ve tried. I would highly recommend it, especially if you are like me and have some overly enthusiastic summer squash dominating your garden.
2 yellow squash, cut into small-ish cubes
2 Dozen squash blossoms
1 cup stock (I used chicken, but veg would be just as good)
1/2 cup heavy cream
2 cloves of garlic, chopped
1 heaping tbsp parmesan cheese
2 tsp. paprika
1/4 tsp. cayenne pepper
Pinch of saffron, steeped in 1/4 cup warm water
Heat a pan with some olive oil over medium heat, and saute the squash until browned. Add the garlic, squash blossoms, paprika, cayenne, and cook for about two more minutes, then add the stock, bring to a boil, and cook for a bit less than 10 minutes more.
Move the whole thing to a blender, add the cream, parmesan, and saffron (with its water), and blend until smooth. Then move back to the pan (now over low heat), and season to taste with salt, pepper, and nutmeg.
Serve with an extruded pasta like ziti, perhaps garnished with some dark red tomato cubes.