Ingredients
4 cups butternut squash cut into 1-inch cubes
1–2 tablespoons canola oil
a pinch of salt
¼ cup butter
¾ cup sugar
¼ tsp. cinnamon
a dash of nutmeg
1 (about 8-oz) sheet of frozen puff pastry, thawed
Instructions
For the squash: heat oven to 400˚F. Toss the squash cubes in 1–2
tablespoons of canola oil, sprinkle with a pinch of salt and roast
until tender, about 30-35 minutes, turning once during baking to insure
even cooking and browning. Remove from the oven and set aside to cool
while you make the caramel.
With the oven still at 400˚F, move the oven rack to the top position.
Melt butter over medium heat in a nonstick skillet, stir in sugar and cook until golden brown, about 6 to 8 minutes, swirling skillet often. Stir in cinnamon and nutmeg; pour caramel into an 8-inch by 8-inch baking pan. Place roasted squash over caramel. Unfold the puff pastry over the squash and fold any excess pastry down the sides of the pan and under. Prick the pastry with a fork all over and place in already hot oven for 30 minutes. Let cool for 5 minutes, then invert onto a serving plate, being careful not to burn yourself. It’s hot! Cut and serve. It’s fantastic with crème fraiche, ice cream or a nice dollop of whipped cream. Or as is. I’m not picky.
-- Also published on MattBites.com