Baby Squash and Their Stuffed Blossoms with Fresh Tomato Puree

Small squash with their generous blossoms attached are standard issue for the upscale restaurant trade. Recently, they have begun appearing in retail shops and farmers’ markets. Most amenable to stuffing, the flowers are best filled with a pastry tube, which makes short, neat work of the job. Microwaving keeps the color and crunch of the baby squashes and maintains the form of the filled pouches. Cooked this way, the blossoms are as bright as fresh ones. Serve as the first course of a long