Butternut Squash Ricotta Appetizer
1 1/2 lbs. butternut squash, peeled, seeded, and chopped into 3/4 inch cubes
5 Tbsp. extra virgin olive oil, divided
1/2 preserved lemon, rind only, minced
1 Tbsp. finely chopped shallot
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. finely chopped parsley leaves, divided
1 cup fine-quality ricotta
Sea salt to taste
Freshly cracked black pepper
- In a large bowl, toss squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread squash over a baking sheet in a single layer and roast in the oven at 425F for about 50 minutes, or until the edges of the squash are crisp, and it is tender all way way through. Halfway through roasting, toss the squash to allow even roasting.
- While squash is roasting, stir together preserved lemon rind, shallots, lemon juice, 1 tablespoon parsley, and 1 tablespoon olive oil, and season to taste with salt and pepper.
- When ready to serve, spread Croccantini with ricotta, and top with lemon mixture and a few pieces of butternut squash. Garnish with the remaining parsley.