I have grown squash before and it was kind of tricky to have many flowers blooming in just a day. The best time to cut the flowerettes is in the morning where their petals are wonderfully opened. They love the sun, but there are certain times of the day when the petals are closed...
I grow my squash in a huge container, they grow beautifully there especially when the pot is big enough and the soil always moist. I have a small backyard and I cannot grow it there because of the slugs. There are times when the garden downstairs are full of slugs, they eat yummy "knackige" lettuce and in just overnight everything is devastated. So I grow all my vegetable on the top terrace...
I must say , these blooms are very aromatic....
.....and so I picked many flowerettes and stuffed them with ground meat. Below, you´ll find how I cook them.
STUFFED SQUASH FLOWERETTES AND DIP
Ingredients:
5-6 Squash flowerettes fully bloomed
100 grams ground beef or 50/50 ( beef/lean pork)
1 medium sliced onion
3 cloves of crushed garlic
2 tbsps diced bell pepper,
2 tbsps diced zucchini
1 tbsp creme fraiche ( optional)
2 tsps soya Sauce
salt, pepper to taste
olive oil or any vegetable oil for fyring
For the Gravy:
1 medium Zucchini, cut & diced into small pieces
1 bell pepper , cut just like the size of the zucchini
1 medium onion,
2 cloves crushed garlic
1 tbsp creme fraiche ( optional)
1 tbsp all purpose flour dissolved in 3 tbsp water +1 tbsp soya Sauce
salt & pepper
1 1/2 Cups water
Preparation:
Wash the Squash flowerettes and set aside.
In a frying pan, heat 1-2 tbsp. olive oil and fry the garlic shortly, add the cut onion. Fry until golden brown, add the ground beef, stir fry until beef is tender or turning pale.
Add the bell pepper and the Zucchini, continue to stir fry about 2 minutes, add the cream fraiche and season with salt & pepper.
Carefully stuff about 1 1/2 tbsps meat mixture into the flowerettes and by overlapping the petals towards the flower center , secure this with a toothpick closing the top opening.
In a heated pan with 1 tbsp olive oil, fry all sides of the flowerettes until golden brown , set aside and keep warm.
For the Gravy :
In a heated casserole with 1 tbsp olive oil, fry the crushed garlic, add the cut onions, zucchini and bell pepper, stir fry until they become soft.
Add 1/2 cup water, let boil....then add the flour-soya--water mixture and cook
for 2 minutes stirring all the time until mixture gets thicker. Add the creme fraiche and season with salt & pepper... adjust the seasoning & liquid if necessary.
- If you are using a stab mixer, you can liquify the cooked gravy ingredients directly in the casserole. If using a blender, blend the mixture until a fine & smooth consistency is achieved.
Serve with cooked Rice or White bread
Note: The cooked ingredients for the gravy can also be made and served as by-dish by simply stir frying them( without adding the liquid- see the above title photo).
I hope you liked my recipe for today. If you did, please support and give it an upvote, follow 
HAPPY COOKING!