Butternut Squash "Tarte Tatin"


Butternut Squash Tarte Tatin

from Shape.com


1 (1 1/2 pounds) butternut squash, peeled, halved, seeded, and cut into 1/4 inch-thick half moons

1 T. extra virgin olive oil

salt

fresh rosemary, finely minced

1 sheet frozen puff pastry, thawed

3 T. unsalted butter (I used two)

1 t. lemon zest

1 T. lemon juice

1/3 cup honey


-Preheat the oven to 400 degree. Line a half-sheet pan with parchment. On the prepared pan, toss squash with oil, a pinch of salt, and about 3/4 of the rosemary. Spread in an even layer and roast until browned and tender, about 25 minutes. Let cool slightly on a plate.

-Meanwhile, cut the pastry into a round the same size as the top of a 9 to 10-inch cast iron skillet. Place on parchment paper and refrigerate.

-Melt butter in the cast iron skillet over medium heat. Stir in lemon zest and juice, honey and remaining rosemary. Remove from heat and when squash is done, drizzle most of it over the squash, leaving a thick layer in the bottom of the skillet.

-Arrange squash in concentric circle in the skillet over the remaining butter mixture. Scrape any juices from the plate into the skillet. Place the pastry over the squash, and prick with a fork all around.

-Bake until the crust is golden brown, about 35 minutes. Let pan cool on a wire rack for 10 minutes. (I omitted this step because I was impatient.) Wearing oven mitts, center a serving dish over the skillet and carefully flip both together, then lift the skillet off the taste. Garnish with rosemary, if desired.

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