Crostini with Roasted Butternut Squash Ricotta and Preserved Lemon
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
Instructions
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