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Butternut Squash Tarte Tatin

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
  • Salt
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

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


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