Butternut Squash Tarte Tatin

If you're like me, you've had your share of killing time waiting in a doctor's reception room. Sometimes however, there are magazines to read that don't date back to the Nixon era and from which I can glean some good recipes. 

Since butternut squash is one of my favorite vegetables, and the season is upon us, this twist on the classic tarte tatin made with butternut squash, rather than the traditional apples, caught my eye while I waited for my name to be called during a recent appointment.

It starts out with roasting half moons of butternut squash, seasoned with herbs, salt and pepper.

The roasted squash is delicious as is, just out of the oven as a side dish, but this recipe, with a hint of honey, transforms it into something special.

Layer the slices in an oven-proof skillet (cast iron is best), overlapping the edges slightly.

Fill in the center with another piece of squash.

Place a piece of puff pastry on top, and pierce holes into it with a fork.

Bake in the oven until golden,then carefully flip onto a plate.

It's a side dish fit for your Thanksgiving meal - or your family's everyday dinner table.
Now if only I could find a recipe this good each time I'm sitting in the doctor's reception room, I might not complain about that last one hour wait!

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Butternut Squash Tarte Tatin

printable recipe here

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.