Try this Butternut Squash Tarte Tatin recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400. Line sheet pan with parchment. Toss squash with oil, salt, spread in even layer and top with 4 rosemary sprigs. Roast until browned and tender, ~25mins. Let cool slightly and discard rosemary
2. Cut pastry into cast iron sized round. place on parchment and refrigerate
3. Melt butter in cast iron over med heat, stir in lemon zest and juice, honey, and last 2 rosemary sprigs. remove from heat and set aside until squash is done. Drizzle most over squash, leaving thick layer in the bottom of the skillet, discard rosemary.
4. arrange in concentric circles in skillet over butter mixture. Scrape juices from pan into skillet. Place pastry over squash.
5. Bake until crust is golden brown, about 35 mins. Let pan cool on wire rack for 10 mins. Center serving dish over skillet and flip
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 150 | ||
Calories from Fat: 69 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 14.7mg | 1 % | |
Potassium 371.4mg | 10 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 19.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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