How to make it

1. Add the ricotta, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Minced Garlic, parmesan, lemon zest, and thyme to a bowl. Mix to combine and season with salt and pepper. Whip the mixture for 2 minutes until airy and creamy. Season with salt and pepper to taste. Set aside.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the puff pastry onto a cutting board and slice into 9 squares. Use a knife to score a square ¼ inch from the edges.
3. Add the acorn squash, yellow squash, zucchini, and red onion to a mixing bowl. Toss the vegetables together with the olive oil, salt, and pepper. 
4. Place the puff pastry rectangles on the baking sheet 1 inch apart. Spread 1 tablespoon of the ricotta mixture into the middle of each puff pastry. Top each piece with a medley of vegetables staying within the scored perimeter. Brush the edges of each puff pastry rectangle with the egg wash.
5. Place in the oven and bake for 20-25 minutes until the pastry is golden, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh thyme and serve. Enjoy!