- 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
How to make this recipe
- 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.
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.
Preserved lemons can be found in Middle Eastern and some specialty foods markets. Or make your own preserved lemons.