Squash Tarte Tatin

One of the TV shows I watch sometimes while doing the treadmill is The Chew.  This recipe is one of the Thanksgiving sides from their series of shows about Thanksgiving food.  My version is adapted from the Michael Symon recipe http://abc.go.com/shows/the-chew/recipes/squash-tarte-tatin-michael-symon.  Mine isn't nearly as pretty as his was, but we all liked it a lot.

2/17/16 - Susie wanted this for her birthday dinner.  Delicata squash was not available, so I made it with butternut squash.  Also, I did not have any apple cider, or even apple juice, so I used cranberry juice.  Turned out very nice.

INGREDIENTS

1 prepared pie crust (rolled kind, not in pie pan)

1 Delicata squash, halved, seeded and cut into 1/4-1/2 inch pieces

1Tbsp extra virgin olive oil

3 Tbsp soy-free Earth Balance buttery spread

Salt and pepper

1/2 onion, cut into 1/4 inch slices

1/2 tsp Rosemary

1/2 tsp thyme

1/4 cup brown sugar

1/4 cup Apple cider

1 Tbsp maple syrup

Juice and zest from one lemon

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.

in a 10" cast iron skillet, heat 1 Tbsp of olive oil over medium high heat.  Add 1 Tbsp buttery spread.  Swirl together in skillet.  Add half of the squash, spread in one layer.  Season with salt and pepper. Cook for 2 minutes per side until lightly carmelized.  Remove squash from skillet and set aside.  Repeat with other half of squash.  Add 1 Tbsp buttery spread to skillet.  Add onion, season with salt and pepper, and cook, stirring around, for about 5 minutes, until carmelized.  Add squash back to skillet in single layer.  Add 1 Tbsp buttery spread, brown sugar, apple cider, maple syrup, lemon juice and zest, and herbs.  Mix together and spread into single layer.  Cook approximately 2 minutes to reduce.  Remove from heat.  Unroll defrosted store-bought pie crust and place over squash mixture.  Tuck in around the sides.  Bake 40-45 minutes, until crust is golden brown.  Let rest for 10 minutes before flipping out onto plate so crust is on bottom and squash filling on top.  Cut into wedges like a pie to serve.