If you never have eaten a squash blossom, go down to the nearest farmers market and pick up a bag and try them out. They are a wonderful addition to summer menus. I grow squash, not only for the vegetable, but for the flower. And when you pick the young squash at a certain point, you get both the veggie and the blossom, and that is the best of both worlds!
To eat them, I slice the squash in half and fry them up, put them on pizza, stuff the blossoms with goat cheese, and make latkes. You could also cut them up into ribbons and drape on top of a pasta dish. There are countless ways to enjoy the yellow trumpets that emerge from the plants all summer. Also, consider this as birth control for squash! It reduces your yield tremendously when you really don’t need another 20 zucchini cluttering up your refrigerator.
The trick is to catch the squash when it is only a day or two old, has the blossom attached, and is still tender.
The blossom is pretty fragile so carefully snip it off, and I like to give it a quick rinse as insects like to lay their eggs on the blossom, namely squash bugs. Also ants like to hide inside. Place the blossom in the fridge wrapped in damp paper towels for no more than 24 hours to use in your favorite recipe. Here are some suggestions for recipes : http://www.thekitchn.com/five-ways-to-eat-squash-blosso-87564
Pick the blossoms early in the morning since the heat of the day will wilt them. Shake out any bees that spent the night curled at the base and collect as many as you can. I use both winter and summer squash blossoms. I have taken out flowers from my fridge that still have buzzing bees in them that awaken when taken out into warm air!
Open the flower, and snip off the stamen in the center as this can be tough.
At this point, you can stuff them with goat cheese or just batter and fry them. They are sublime as a pizza topping. My favorite treatment though is Squash Latkes/Fritters.