Butternut Squash & Ricotta savory pie

By GialloZafferano · 60 min

Ingredients

Instructions

1. Air fry the peeled, cubed butternut squash at 350°F (180°C) for 20 minutes, or until tender.
2. Blend the cooked squash with 1 egg and a pinch of nutmeg until smooth.
3. Add the ricotta (150 g), Parmesan (50 g) and chopped arugula (20 g), then season with salt and pepper and mix well.
4. Roll out the puff pastry in a baking dish or pan and prick the base with a fork to stop it puffing.
5. Pour in the filling and spread it evenly.
6. Brush the edges with the beaten egg.
7. Air fry at 340°F (170°C) for 30 minutes, or until golden and set.
8. Let it cool slightly before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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EggCheeseParmesan cheeseRicotta cheesePuff pastryArugulaButternut squash