Upside-Down Butternut Squash Tart

A unique and flavorful autumnal side dish! Please consider leaving a picture or comment if you decide to try this recipe!

Source: foodnetwork.com (Entered by Ariana Giddens)
Serves: 6
Vegetarian!

Ingredients

Step by Step Instructions

1. Preheat oven to 400. Put the puff pastry on a cutting board, then place an inverted 10-inch nonstick ovenproof skillet on top of it and cut away the pastry around it with a knife
2. Put the circle of pastry onto a parchment paper lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
3. Cook the sugar in the skillet over medium heat for 5 minutes shaking frequently. Once caramelized, let the liquefied sugar cool for 5 minutes.
4. Separate the necks and bulbs of the squash using a sharp knife. Cut the stems off the necks and peel the necks with a peeler (a mandoline slicer if possible) into extremely thin circles.
5. Arrange one layer of squash slices in concentric circles on the bottom of the skillet. Sprinkle them with half of the thyme and the sage, then add another layer of squash slices.
6. Add the rest of the herbs and salt, then top with any remaining squash slices, then place the circle of pastry on the top.
7. Put the oven proof skillet onto a baking sheet and bake for 45 minutes. Let cool for 3 minutes, then turn out the tart and top it with grated Parmesan cheese.

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