Butternut Squash Tarte Tatin
Servings
Difficulty
Ingredients
- 1packaged puff pastry dough
- 1large butternut squash (about 2 kg), peeled, seeds removed, and thinly sliced
- 1medium yellow onion, cut in half and thinly sliced
- 3garlic cloves, thinly slices
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsalt
- .5 teaspoonfreshly ground black pepper
- 2 tablespoonsunsalted butter
- 2 tablespoonsfresh lemon juice
- 1 tablespoonhoney
- 1 teaspoonfreshly grated lemon zest
A note
Instructions
- 01
Heat the oven to 200℃ (400℉) and line a rimmed baking sheet with parchment paper. Set aside.
- 02
In a large bowl, toss the slices of squash, onion, garlic, oil, 1 teaspoon of salt and 1/2 teaspoon pepper. Divide the mixture between 2 rimmed baking sheets so that everything is in a single layer and bake for about 25 minutes, until the squash is lightly browned. Remove from the oven to cool slightly.
- 03
Reduce the oven to 190℃ (375ºF).
- 04
In a large heavy skillet over medium heat, melt the butter over medium heat. Add the lemon juice and honey and stir until bubbly. Remove from the heat and stir in the lemon zest and a pinch of salt and pepper. Layer the roasted squash over the mixture in concentric circles, stacking the layers all way to the top of the pan. Make sure the first layer is extra perfect, because you will later invert the pan and the bottom will become the top.
- 05
Place the chilled dough round on top and tuck in the edges.
- 06
Return to the oven and bake for about 30 minutes, or until the crust looks golden brown. Remove from the oven and cool for about 15 minutes.
- 07
Use oven mitts for this part: take a large round plate and place it over the pan. Then invert the whole thing.
- 08
Slice into wedges and serve. You can add some fresh thyme leaves or thinly sliced sage over the top to add some color.
© 2026 Emily Ávila. Shared for your own kitchen — please don’t reproduce or share this recipe without permission. emilyavila.com