Hands-On Time
15 Mins
Total Time
45 Mins
Caitlin Bensel

How to Make It

Step 1

Preheat oven to 425°F. On a piece of lightly-floured parchment, roll one sheet puff pastry out to a 12-inch square; prick all over with a fork. Cut sheet into four 6-inch squares and fold in the edges of each square to create a ¼-inch border. Transfer parchment and pastry to a baking sheet. Repeat with second sheet.

Step 2

In a small bowl, combine ricotta, chives, ½ teaspoon salt and several grinds pepper. Spread ricotta mixture onto each square. Arrange butternut squash over top, overlapping as necessary, and season with salt and pepper.

Step 3

Bake until pastry is golden brown and squash still feels slightly firm, 15-18 minutes. Remove from oven.

Step 4

Working with one egg at a time, crack eggs into a small bowl and gently slide into each of the puff pastry shells. Return to oven and bake until egg whites arejust set, 7 to 9 minutes. Serve topped with remaining chives and flaky salt.

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