Giusi wrote about squash blossoms:

>> What's a simple way to prepare them, Giusi? Something that doesn't>
>> involve frying, that is. I like the idea of stuffing them with
>> ricotta etc, but I'm put off by frying.
>
> You can make pasta with them, cut in pieces and sauteed with garlic,
> onion, etc. But our major thing is antipasto of fried blossoms. I prefer
> them not stuffed but I had some stuffed last week at a cafè. They were
> stuffed with mozzarella and anchovy.. not much fish. They were good.
> It's important to fry them in good olive oil, no other oil makes it taste
> right.
>
> I never take pictures when dining out, but I'm currently working on an
> article about my area, so here's the blossoms!
> http://i424.photobucket.com/albums/p...shblossoms.jpg

Squash blossoms are also very good in quesadillas.

If you want to stuff them but not fry them, after stuffing you can grill
them instead. Rick Bayless uses a similar technique to make a non-battered
grilled chile relleno. He wraps pairs of stuffed chiles in soaked corn husks
to protect them from direct heat, then grills them until the husk is a bit
charred and the interior is fully cooked. I'd imagine the same technique
would work just fine for stuffed squash blossoms.

Bob