Baked Egg Tartlets with Butternut Squash and Ricotta

Name: Baked Egg Tartlets with Butternut Squash and Ricotta
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 (8-oz) sheets puff pastry (preferably all-butter), (thawed according to package directions); All-purpose flour, (for dusting); 1 cup whole-milk ricotta; 1 tablespoon chopped chives, (plus more to garnish); 1 teaspoon kosher salt, (divided); 1/2 teaspoon freshly ground black pepper, (divided); 1/2 small butternut squash, (peeled, sliced into 1/8” rounds, and halved (best to use the neck)); 8 large eggs; Flaky salt, (for serving)

because everything is better with puff pastry

Although you can get your hands on butternut squash year-round, it shines brightest during fall and winter. With its vibrant orange hue, naturally sweet flavor, and creamy texture, it’s basically cold-weather candy. …