Fry the young ones. Older squirrels are tough as an old boot, so pressure-cook them until the meat can be deboned and make a roux of flour, bacon drippings and water, then add the deboned squirrel meat and a little red wine. Simmer the mix with dumplings made from flattened-out canned biscuit dough cut into 1" wide strips about 2" long, for about 30 minutes.
You'll be headed out to shoot more squirrels in no time!
Jerry
