Butternut Lemon Ricotta Crostinis

Butternut Lemon Ricotta Crostinis

Perfect for entertaining or as a quick appetizer, these Butternut Squash, Ricotta, and Lemon Crostinis are a delightful combination of creamy, zesty, and sweet flavors. Featuring our Frozen Butternut Squash, this recipe is not only easy to prepare but also packed with farm-fresh taste. Whether for a cozy gathering or an elegant party, these crostinis are sure to impress!

INGREDIENTS

• 2 – 10 oz bags of Stahlbush Island Farms Frozen Butternut Squash
• 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

• Preheat the oven to 425°.
• In a large bowl, mix together the butternut squash with 2 tablespoons of olive oil. Toss together to coat the squash evenly, and then sprinkle in the salt and pepper.
• Spread the squash evenly on a baking sheet and roast in the oven until tender and edges are crisp, tossing once halfway through.
• Just before the squash is done roasting, slice the baguette and then place the slices on another baking sheet. Brush the slices with the remaining 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.