Butternut Squash Tarte Tatin

Oh this little butternet squash tarte tatin, how much do I love you? Enough to have you three times over the past few weeks, all for the sake of “recipe testing”, you know.

And honestly, this upside-down tart is probably one of the best things I’ve had all season, if I do say so myself.

Sweet butternut squash is roasted and then placed on top of caramel in a baking pan. The whole thing is covered with puff pastry and baked, and when it’s ready you invert the whole thing onto a plate and just go for it. I’ve tried to be nice when eating this but you can’t, it just disappears so fast. It was a hit during our Friendsgiving last Sunday, but in a quick misfire of timing and communication it landed on the table during the meal and not as dessert. You know what? It didn’t matter. It was sweet and buttery, perfect with Gaby’s stuffing and just about everything else that afternoon.

Honestly, I do think you’ll love it.

Butternut Squash Tarte Tatin serves 8

4 cups butternut squash cut into 1-inch cubes
1–2 tablespoons canola oil
a pinch of salt
¼ cup butter
¾ cup sugar
¼ tsp. cinnamon
a dash of nutmeg
1 (about 8-oz) sheet of frozen puff pastry, thawed

For the squash: heat oven to 400˚F. Toss the squash cubes in 1–2 tablespoons of canola oil, sprinkle with a pinch of salt and roast until tender, about 30-35 minutes, turning once during baking to insure even cooking and browning. Remove from the oven and set aside to cool while you make the caramel.

With the oven still at 400˚F, move the oven rack to the top position.

Melt butter over medium heat in a nonstick skillet, stir in sugar and cook until golden brown, about 6 to 8 minutes, swirling skillet often. Stir in cinnamon and nutmeg; pour caramel into an 8-inch by 8-inch baking pan. Place roasted squash over caramel. Unfold the puff pastry over the squash and fold any excess pastry down the sides of the pan and under. Prick the pastry with a fork all over and place in already hot oven for 30 minutes. Let cool for 5 minutes, then invert onto a serving plate, being careful not to burn yourself. It’s hot! Cut and serve. It’s fantastic with crème fraiche, ice cream or a nice dollop of whipped cream. Or as is. I’m not picky.

Oh, and Happy Thanksgiving to everyone! Hope you have a fantastic holiday tomorrow!


  1. expastrychef says

    I think I might try this with brown sugar. Looks awesome! Oh there are so many variations on this I can think of!!

  2. says

    Oh, what a fancy idea! I do have a small butternut squash in my kitchen right now, and I do know what it will turn into this afternoon :-)

  3. Marie says

    I saw this yesterday from a friend who posted it on Face book.
    guess what?….it’s in the oven as we speak! Thanks for helping me bring
    (i’m hoping,) it to be the best dish to my family’s Thanksgiving dinner today!
    p.s I doubled it up and putting into a 9×11 in’ dish!

  4. says

    Yummy! Tarte tatin is a “sometimes food.” haha! I linked to this and the pureed squash with shaved parmesan recipe in my blog. I grew Hubbard squash this summer and was looking for some good recipes. I think I found them! Thanks!

  5. Carciofo says

    I have just tried this tarte, i’ve made my own pate brisée as i always do; it’s so easy and the difference it makes, well, is a positive one.. ;-), Well, it is wonderful and amazing and comforting and swanky at the same time and funky also!! I love it, how i do! I put some fleur de sel on the top of the final result baked and twisted, oh mine..!! I love your style Matt, i have also tried your Lemon Cupcakes which were equaly lovely and perfect, Best wishes&hug!


  1. […] I suspected (but was not certain) was possible, and experienced a key aha moment when reading this recipe for butternut squash tart by Matt Armendariz. Roast it in oil first. Then season and bake. Here is the winning […]

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