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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.


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


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.