Honey Roasted Butternut Tarte Tatin

Preheat your oven to 200°C (390°F) with the rack in the center. Toss the butternut squash slices with honey, cubed butter, cinnamon, nutmeg, and salt until evenly coated. Arrange in a single layer on a lined baking sheet.

Roast for 18-20 minutes, flipping halfway, until the edges are caramelized and the squash is just tender when pierced with a knife. Remove and let cool slightly. Lower oven to 190°C (375°F).

Place butter, white sugar, brown sugar, and salt in a 24cm oven-safe skillet over medium heat. Stir gently until the butter melts and the sugars begin to dissolve.

Cook undisturbed for 5-7 minutes, swirling the pan occasionally, until the caramel reaches a deep amber color and smells of toasted butterscotch — it should be darker than you think. Remove from heat immediately.

Arrange the roasted butternut squash slices tightly in the caramel, overlapping slightly in a concentric pattern. Press down gently so they nestle into the caramel layer.

Roll out the shortcrust pastry on a lightly floured surface to a circle slightly larger than your skillet. Drape over the squash, then tuck the edges down around the squash like a blanket, pressing firmly against the inner rim of the pan.

Bake at 190°C for 25-28 minutes, until the pastry is a deep golden brown and the caramel is bubbling vigorously at the edges. If the pastry browns too quickly, tent loosely with foil and continue.

Cool the tart in the pan for exactly 5 minutes — no longer, or the caramel will set solid. Place a large serving plate firmly over the pan.

In one swift confident motion, flip the pan and plate together. Lift the pan away. If any squash sticks, simply rearrange it with a spatula — the charm is in the rustic tumble. Let cool 10 more minutes before slicing.