The best thing about this recipe is its simplicity. You only need four ingredients and a batch of your favorite pie crust. Tatins are traditionally baked right in the skillet, but after some hair-raising experiences where the darling tatin remained firmly engaged to the pan and did not invert, I prefer the safety of a pie plate and good old parchment paper, as you can see in the video. I still always hold my breath when I flip a tatin, but it’s like Christmas morning when you get to peel back the paper and reveal what’s underneath. Bon appétit!
Buttercup squash and maple syrup tatin 1/2 cup maple syrup 1 to 2 teaspoons of minced fresh sage 4 tablespoons of butter 1/2 medium- to large-sized buttercup squash 1 batch of your favorite pie crust
Cut the squash in half and roast cut side down on oiled baking sheet at 375 degrees F for 30 to 45 minutes, until tender but still holding its shape. (Or you can peel and cut the squash before roasting if you prefer.) Meanwhile, simmer maple syrup in a skillet over medium heat for about five minutes. Add chopped sage and butter. Once butter is melted, immediately pour into a buttered pie plate that is lined with a ... Read more
