Traditionally, squash blossoms are stuffed with creamy cheese, battered, and deep fried; lovely and enticing in their own right, to be sure, but a girl can only eat so many deep-fried snacks without palate fatigue. So when my best friend brought a basket of these Summer beauties to dinner, alongside a rustic baguette, a tub of creamy burrata, and a jar of pungent olive tapenade, I knew I was in for a real treat.
I watched in rapt attention as she deftly prepared this quick appetizer, barely able to restrain myself from sneaking a taste of the burrata as it oozed with cream. Mere minutes later, we bit in, and at that moment, I was sold. Not only are squash blossoms extraordinarily beautiful in their raw state, but when shed of their battered exterior, their nuanced delicate flavors truly shine. I imagine I'll be experimenting with raw preparations, until, like tomatoes (another Summer favorite), they're sadly whisked away until next season's flush.
Much 
In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make 
