Buttercup squash and maple syrup tart [Recipe]
The best thing about this recipe is its simplicity. You only need four ingredients and a batch of your favorite pie crust. Tatins are traditionally baked right in the skillet, but after some hair-raising experiences where the darling tatin remained firmly engaged to the pan and did not invert, I prefer the safety of a pie plate and good old parchment paper, as you can see in the video. I still always hold my breath when I flip a tatin, but it’s like Christmas morning when you get to peel back the paper and reveal what’s underneath. Bon appétit!
Buttercup squash and maple syrup tatin
1/2 cup maple syrup
1 to 2 teaspoons of minced fresh sage
4 tablespoons of butter
1/2 medium- to large-sized buttercup squash
1 batch of your favorite pie crust
Cut the squash in half and roast cut side down on oiled baking sheet at 375 degrees F for 30 to 45 minutes, until tender but still holding its shape. (Or you can peel and cut the squash before roasting if you prefer.) Meanwhile, simmer maple syrup in a skillet over medium heat for about five minutes. Add chopped sage and butter. Once butter is melted, immediately pour into a buttered pie plate that is lined with a buttered piece of parchment paper. Once the squash has cooled, cut into pieces and peel the skin. Arrange the squash pieces on top of the syrup, rounded side facing down. Roll out the pie dough to size of pie dish and place on top of squash pieces, tucking in the edges all around. Bake in 350-degree-F oven for about 30 minutes, or until pie dough is slightly golden. Remove from oven and immediately invert onto plate. Peel away parchment paper and serve.