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Crostini with Roasted Butternut Squash, Ricotta and Preserved Lemon

Food & Wine
  • minutes
  • Serves 24

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