To prepare squash blossoms, gently reach into the center of each blossom and pinch out the stamens or pistil, and discard.
Twist off the blossom and remove it from the squash. Reserve the squash for use in another recipe.
Hold the blossoms in your hand and rinse lightly under cold running water. Rinse lightly because the blossoms are delicate. Place the blossoms on a paper towel to drain. You can cook blossoms with the stems, but some cooks don't like the texture of the straight stems (on the male flowers) and break them off first.
To stuff the blossoms, hold each one open with your fingers and place the filling mixture inside. In this recipe, it’s a mixture of cream cheese, goat cheese and Parmesan. Place about 1 to 2 teaspoons of the filling into each blossom, then close and twist to keep the filling inside.
To cook the stuffed blossoms, heat butter in a skillet and add blossoms to the pan. Use a spoon to place the blossoms in the pan because they’re still quite delicate.
Cook 2 to 3 minutes or until lightly browned on the edges, turning once. Remove from the pan and drain.
You can also dredge the blossoms in flour before cooking. First, heat olive oil in a skillet with some unpeeled garlic cloves. (The garlic will flavor the oil.)
Carefully dip the blossoms in beaten egg, then in flour, and add to the hot oil. Cook 3 to 4 minutes or until lightly browned, turning once. Remove from the pan, and drain on paper towels.