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Upside-Down Butternut Squash Tart

Our favorite fall vegetable takes the place of traditional apples in this gorgeous tarte tatin that has savory accents of fresh herbs and Parmesan.
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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 sheet frozen puff pastry from a 17.3-ounce box, defrosted

1/3 cup granulated sugar 

Two 2-pound butternut squash 

2 tablespoons fresh thyme leaves, chopped 

2 tablespoon fresh sage leaves, chopped 

Kosher salt 

Freshly grated Parmesan, for garnish 


  1. Position an oven rack in the middle of the oven and preheat to 400 degrees F.
  2. Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use. 
  3. Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.  
  4. Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.  
  5. Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top. 
  6. Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.