September has its own way of arriving in the kitchen. It does not come with a sharp break, but through ingredients that begin to change the mood of a dish. Butternut squash is one of them. It still has something bright and delicate about it, but it also brings a fuller, softer sweetness that immediately feels closer to autumn. It also has an interesting story, as it reflects the journey of a variety that has become so popular for its versatility and its firm texture.
In this recipe, it is used in a way that also makes the most of its appearance. The structure of the Tarte Tatin places the squash front and centre, slice by slice, allowing it to shape the identity of the dish almost on its own. The smoked salmon is added only at the end, changing the pace of the whole plate with a note that is more savoury, cleaner and slightly fresher.
That is exactly why the recipe works so well: it does not aim for a heavy rustic effect, but for a more refined and contemporary way of welcoming the flavours of the season.
Now let's see how to make this Tarte Tatin with its autumn colours.
Ingredients
- 100 g Smokin' Brothers smoked salmon (tail cut)
- 1 sheet of puff pastry
- 1 butternut squash
- 50 g unsalted butter
- A few sage leaves
- A handful of pumpkin seeds
- A drizzle of honey
- Extra virgin olive oil, as needed
- Salt, as needed
- Black pepper, as needed
Method
- Peel the butternut squash and cut it into slices about 1 cm thick. You will need around 7 slices. Arrange them on a baking tray, season with extra virgin olive oil, salt and black pepper, then roast at 200 degrees C for 25-30 minutes, until soft.
- In a large frying pan, melt the butter over a low heat with the sage, pumpkin seeds and a drizzle of honey.
- Once the butter is fully melted and fragrant, add the cooked squash slices to the pan, arranging them neatly.
- Cover with the puff pastry, folding the edges inwards around the pan, then bake until the pastry at 200 degrees C for 20 minutes, until it is golden.
- When ready, leave it to rest for a few minutes. Using a plate, carefully turn it upside down.
- Finish with slices of smoked salmon placed over the top and serve.
A small tip
For a good tarte Tatin, it helps not to rush the turning-out stage. Letting it settle for a few minutes will help it hold its shape and keep the squash neatly in place. The salmon is best added only at the end, so it keeps its soft texture and creates a clearer contrast with the warm, lightly caramelised squash.
Discover our range of smoked products here.