![Crostini with Roasted Butternut Squash, Ricotta and Preserved Lemon](https://cdn.statically.io/img/www.foodandwine.com/thmb/2vJrLesDREHUc5GUFYywZ3pN9Vo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-crostini-with-roasted-butternut-squash-ricotta-and-preserved-lemon-2a917edc2da040cbbf9c39d9a58bf58d.jpg)
Ingredients
-
1 1/2 pounds butternut squash, peeled, seeded and chopped into 3/4-inch cubes
-
5 tablespoons extra-virgin olive oil, divided
-
Kosher salt
-
Freshly ground black pepper
-
1 baguette, cut into about 24 slices (1/2-inch-thick)
-
1/2 preserved lemon, rind only, minced
-
1 tablespoon finely chopped shallot
-
1 tablespoon freshly squeezed lemon juice
-
2 tablespoons finely chopped fresh parsley leaves, divided
-
1 cup fine-quality ricotta
Directions
-
Preheat the oven to 425°. In a large bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 50 minutes, until tender and edges are crisp, tossing once halfway through.
-
About 15 minutes before the squash is done, arrange the baguette slices on another baking sheet, brush with 2 tablespoons of the olive oil and bake in the oven until golden and toasted, 8–10 minutes.
-
While the squash roasts, make the relish: Stir together the preserved lemon rind, shallots, lemon juice, 1 tablespoon of the chopped parsley and the remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
-
To assemble, spread each crostini with ricotta. Top with a few pieces of butternut squash and a small amount of relish. Arrange the crostini on a serving platter and garnish with the remaining chopped parsley.
Make Ahead
The butternut squash and relish can be made 1 day ahead and refrigerated in a separate airtight containers. Reheat the squash on a baking sheet in a 425° oven until warm, about 5 minutes.
Notes
Preserved lemons can be found in Middle Eastern and some specialty foods markets. Or make your own preserved lemons.