Butternut and Acorn Squash
Bacon, Maple, Hazelnut, Goat Cheese, Sage
I have a feeling I’m going to get more requests to make the Sweet & Savory Autumn Tarte Tatin this season. With its nutty, tangy, and sucré flavors, the smoky aromas, rich earthy colors, and crispy, creamy, flaky textures ~ the famous inverted French pie originally made with apples back in the late 1800’s ~ is heart and soul of the inspiration for this recipe.
Butter, brown sugar, and maple syrup are intensified and caramelized at the bottom of the cast iron pan while the pastry on top remains dry, light and crisp. Stephanie Tatin’s inadvertent “mistake” in cooking an apple pie up-side-down has become a part of culinary history and its method copied in various forms over the years. Sometimes sweet, sometimes savory ~ here I present a delightful Autumn tarte that is both…
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. Event hosts Laz and Natasha sagely chose SQUASH for our October Makeover. Friends in our Cooking Group have created dishes from starters, soups, and sides to desserts, and even ceviche ~ that use the vegetable in super-creative ways. Along with butternut and acorn, we’ll see delicata, turban, zucchini, pumpkin, spaghetti squash and more. A very talented group. The seasonal squash collection is now posted here.
In addition to the Autumn Tarte Tatin, I made a surprisingly delicious Southern Greens Pasta in a Roasted Squash Bowl with extra butternut squash left over from the tarte. Mustard Greens, Turnip Greens, Collards, and Spinach are simmered in Chicken Broth with Black Forest Bacon, Onion, Garlic, Red Chile Flakes, Apple Cider Vinegar, Olive Oil then tossed with Fusillata Casareccia (open s-shape twist pasta). That recipe was posted yesterday here.
Sweet & Savory Autumn Tarte Tatin Recipe
Trim fat from 4 slices of smoked bacon then cut into bite-sized pieces. Sauté in a small amount of olive oil until cooked but not crisp. Drain on paper towels. In a cast iron pan, heat 1/4 c. butter with 2 T. maple syrup and 2 T. dark brown sugar. When the butter starts to bubble, stir in the bacon.
Cut puff pastry dough into a circle slightly larger than the circumference of the pan. Lay the dough over the squash mixture and tuck the sides in around the edges. Pierce four steam holes in the dough. Bake at 400° until the pastry has risen and is golden brown, about 25 – 30 minutes.
Note: A vegetarian version can easily omit the bacon.