Kabocha Squash Tarte Tatin

This fall twist on the classic French dessert is just as sweet and delicious, but with a punch of vibrant color for an eye-catching presentation.
Kabocha_Squash_Tarte_Tatin

Ingredients:

6 T unsalted butter
1 C sugar
1 1/2 tsp. kosher salt
1 T Ready-Set-Serve Lemon Juice
2 tsp. vanilla
1 tsp. cinnamon
2 lb. Kabocha squash, peeled and sliced thinly
1 pie crust round

Instructions:

Preheat oven to 350 degrees F.
Using one tablespoon of butter, grease an eight-inch springform pan with parchment paper lining the bottom; set aside.
Toss squash slices with 1 tablespoon butter (melted), 1/4 cup sugar, cinnamon and 1 teaspoon salt. Roast on a baking sheet until tender, approximately 20-25 minutes.
Increase oven heat to 375 degrees F.
Heat lemon juice, remaining sugar, and 1/4 cup water in a saucepan. Swirl pan while boiling (don’t stir) until liquid deepens to a golden-brown color (for approximately 5-10 minutes). Remove from heat and add remaining four tablespoons of butter, whisking until fully incorporated. Add vanilla and remaining salt; whisk until smooth.
Pour caramel into the prepared springform pan, coating entire bottom surface. Arrange squash slices in a decorative pattern at the bottom of pan/on top of caramel. Fit pastry round on top of all, tucking edges under on all sides.
Bake for 15 minutes, then reduce heat to 350 degrees F and continue baking for another 45 minutes. Cool, then remove springform ring and carefully flip onto wire rack. Slice and serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.