Summer's scrumptious butternut squash and ricotta ruffs

Our wonderful colleague, Summer, has shared her butternut squash and ricotta puff recipe which is a perfect savoury snack for your Afternoon Tea.

(Makes approximately 6-8 puffs)
1 medium butternut squash
1 tub of ricotta (or feta)
1 sheet of ready-rolled puff pastry
Sage
Salt and pepper

  1. Pop your oven on preheat at 190˚C whilst you dice your butternut squash, roast them until soft with some olive oil.
  2. Once the squash is cool and soft, combine in a bowl with the ricotta using a masher. Add the salt, pepper (to taste) and one to two teaspoons of finely chopped sage.
  3. Spread out your puff pastry, and cut into eight small squares, roughly 10-12cm squared. Depending on the size of your pastry, you may only get six or you could get more.
  4. Add your squash mix to the centre of each square of pastry, and fold diagonally, so you get a triangle shape.
  5. Crimp the sides down to avoid the mix going dry in the oven. Make a small breathing hole at on top of your puff.
  6. Use an egg or milk wash, and then put in the oven for 20-30 minutes or until golden brown.

Best served hot

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