Butternut Squash Tarte Tatin
- 1 (1 3/4 pounds) butternut squash, peeled, halved, seeded, and cut into 1/4-inch-thick half-moons
- 1 tablespoon extra-virgin olive oil
- 6 rosemary sprigs, plus more leaves for garnish (optional)
- 1 sheet frozen puff pastry, thawed
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup pure clover honey
- Preheat the oven to 400 degrees . Line a half-sheet pan with parchment. On the prepared pan, toss squash with oil, a pinch of salt, and 4 rosemary sprigs. Spread in an even layer and place rosemary sprigs on top of squash. Roast until browned and tender, about 25 minutes. Let cool slightly and discard the rosemary.
- 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 and refrigerate.
- Melt butter in the cast-iron skillet over medium heat. Stir in lemon zest and juice, honey, and remaining 2 rosemary sprigs. Remove from heat and set aside until squash is done. Drizzle most of the mixture over the hot squash, leaving a thick layer in the bottom of the skillet. Discard rosemary.
- Arrange squash in concentric circles in the skillet over the remaining butter mixture. Scrape any juices from the pan into the skillet. Place the pastry over the squash.
- Bake until crust is golden brown, about 35 minutes. Let pan cool on a wire rack for 10 minutes. Wearing oven mitts, center a serving dish over the skillet and carefully flip both together, then lift the skillet off the tarte. Garnish with rosemary if desired.
Per serving: 254 kcal cal., 14 g fat (6.7 g sat. fat), 33 g carb., 2 g fiber, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet