• D7879d23b3ebefc1779d3d33a3b06518

Crostini With Roasted Butternut Squash, Ricotta And Preserve

Appetizer or the only thing you eat from now on... I'll let you decide.

Prep
Cook
Serves 10people
Ingredients
1 1/2
lb butternut squash, peeled, seeded and chopped into 3/4-inch cubes
5
tbsp 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
tbsp finely chopped shallot
1
tbsp freshly squeezed lemon juice
2
tbsp finely chopped fresh parsley leaves, divided
1
cup fine-quality ricotta
Directions
1.
Step 1:
2.
Preheat the oven to 425°. In a large bowl, toss the squash with 2 tablespoons of 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.
3.
Step 2:
4.
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.
5.
Step 3:
6.
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.
7.
Step 4:
8.
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.
9.
Makes 24 pieces
10.
OPTIONAL (Make Ahead):
11.
The butternut squash and relish can be made 1 day ahead and refrigerated in separate airtight containers. Reheat the squash on a baking sheet in a 425° oven until warm, about 5 minutes.

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