Vegetarian

Butternut Squash Tarte Tatin takes 30 minutes to prepare.

Butternut Squash Tarte Tatin takes 25 minutes to cook.

Butternut Squash Tarte Tatin makes 8 servings.

The ingredients for Butternut Squash Tarte Tatin are:

4 cup Butternut Squash
2 tbsp Olive Oil
1 1tsp Olive Oil
2 large Onions, raw
8 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
6 tsp Za'atar a Middle Eastern Spice (by CHUCKLES0719)

Here is how you make Butternut Squash Tarte Tatin:

Preheat oven to 425. Line two baking sheets with parchment paper. Peel, halve and slice squash into 1/4" thick slices. Toss with 1 TBSP oil and spread on a prepared baking sheet. Halve and slice onions 1/4" thick, toss with 1 TBSP oil and place on other baking sheet. Roast squash and onions 15 - 20 minutes or until each is tender and beginning to brown. Cool. Bruch a 9" cake pan with 1 tsp oil. Arrange half of squash slices in a lawyer of overlapping slices in a circle around the ends. Place 2 or 3 slices in a circle in the center to complete what will be the top of the tarte. Season with salt and pepper and sprinkle with 1 TBSP za'atar. Top with onions. Cover onions with remaining squash slices (This layer will be inside and so does not need to be as neatly arranged.) Sprinkle with remaining za'atar. Unfold puff-pastry sheet, and drape over squash pan. Trim corners with scissors, then press edges against rim of pan to seal. Prick pastry all over with a fork. Bake 20 - 25 minutes or until crust is golden brown. Cook 10 - 15 minutes in the pan, then invert on to a serving plate. Sprinkle with za'atar to taste.Serving Size: 1/8Number of Servings: 8Recipe submitted by SparkPeople user RREICHEL2010.

The nutritional information for Butternut Squash Tarte Tatin is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 201.8

• Total Fat: 11.9 g
• Cholesterol: 0.0 mg
• Sodium: 176.8 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 2.7 g
• Protein: 3.2 g