🍂✨🍂✨ Fall in a bite: this creamy Butternut Squash & Ricotta savory pie is cozy, quick, and made entirely in the air fryer! 🧡Ready in under an hour — no oven required 😎 @ludovicagargari #giallozafferano #giallozafferanolovesitaly #airfryer #pumpkin #squashrecipes #fallrecipes Ingredients: 1 sheet of puff pastry ⅔ cup ricotta cheese (150 g) 1 cup butternut squash, peeled and cubed (250 g) ¼ cup grated Parmesan cheese (50 g) 1 cup loosely packed arugula (20 g) Salt, to taste Black pepper, to taste A pinch of nutmeg 1 egg (for the filling) 1 egg (for brushing) Instructions: Cook the squash: Air fry the peeled butternut squash at 350°F (180°C) for 20 minutes, or until tender. Blend the filling: Blend the cooked squash with 1 egg and a pinch of nutmeg until smooth. Add the rest: Add ricotta (150 g), Parmesan (50 g), and chopped arugula (20 g). Season with salt and pepper and mix everything together. Prepare the pastry: Roll out the puff pastry in a baking dish or pan. Prick the base with...