Whoever decided to pluck the unopened blossoms from a squash plant, stuff them with cheese, and then batter and deep fry them was a wise individual indeed. This is a fact I discovered recently when I purchased and ate squash blossoms for the first time. I’ll admit I was skeptical at first: I couldn’t imagine that fussing with these delicate little flowers would be worth the end result.
A few things I discovered in working with these: they need to be used within a day or two, because they brown and wilt quickly. Also, they need to be handled with care, because the delicate petals of the blossoms will, again, brown and wilt if you treat them too roughly, or touch them too much. Holding them mostly from the bottom where there is a more robust stem tends to work, though.
All right, enough of the negatives, what’s good about working with squash blossoms? Well, once you’ve discovered how to handle them, they are actually kind of fun to work with. I chose a recipe from last September’s Gourmet, Squash Blossoms Stuffed with Ricotta. The recipe involved stuffing the blossoms with a ricotta, parmesan, and mint mixture, dipping them in a tempura batter, deep frying them, and having them with a fresh, chunky tomato sauce on the side. Stuffing them proved to be easier than I had expected: just pry the petals of the blossom gently apart, then fill the space within with the stuffing. Gently twisting the petals will form a light seal to close the blossom up again.
Here's that recipe link once again: http://www.epicurious.com/recipes/food/views/Squash-Blossoms-Stuffed-with-Ricotta-354966