July signifies an abundance of new crops, including summer squash and their often overlooked blossoms. If you are feeling a bit adventurous (and willing to splurge), pick up a bunch of squash blossoms; these edible flowers are surprising versatile and offer a delicate summer squash flavor. You can slice up the blossoms and bake them in a frittata, toss them in a salad, melt into a quesadilla, stuff with cheese, or batter them and fry 'em up like the Italians do. Your local farmers may have some additional tasty ideas.
The amount of cream used can be cut down and replaced with milk or chicken or vegetable stock. On the other hand, if you want an even richer sauce, use butter instead of olive oil and add a little more butter while the sauce simmers for a lustrous finish.
Prepare the Squash Blossoms:
To removed the petals, grab the flower right above the stem and gentle lift away from the base of the blossom. The stem and all stamen should pull away. (Alternately, if you were to stuff and fry the blossoms, you would remove the insides and leave the blossom and stem in tact.)
To julienne the squash blossoms, roll the flattened petals and slice evenly and thinly from right to left.
18-20 squash blossom, petals removed, washed and julienned (directions above)
One medium onion, diced
3-4 garlic cloves, minced
1 teaspoon chili flakes
6 saffron threads
1/3 cup cream
salt and pepper to taste

Stir in the chili flakes, saffron, and squash blossoms. Cook for a minute or two. Add the cream and salt and pepper to taste. Bring the mixture to a boil, reduce the heat and simmer the sauce for about 10 minutes, adding more liquid if it gets to dry to quickly. Taste and add more seasoning, if necessary.
Transfer the sauce to a blender. Puree the contents on low for about five minutes.
Makes about 1 cup of sauce.