Butternut Squash Tarte Tatin

1. 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