INGREDIENTS
1 1/2
lbs Butternut squash
2 tbsp
Parsley, fresh leaves
1/2
Preserved lemon, rind only
1 tbsp
Shallot
1 tbsp
Lemon juice, freshly squeezed
1
Black pepper, Freshly ground
1
Kosher salt
5 tbsp
Olive oil, extra-virgin
1
Baguette
1 cup
Ricotta, fine quality