Tarte Tatin : 3 : Acorn Squash, Dry Sausage, and Mizuna

acornsquash copy

roast the acorn squash with olive oil, salt, pepper, and 
smoked paprika until soft. scoop the flesh of the squash
into a cast iron pan along with some diced dry sausage
and a small knob of butter. cover with puff pastry, adding
a few small vents in the bottom. cook until golden brown.
allow to cool for a minute, then turn out. toss the mizuna
with a little olive oil and salt and then just quickly wilt the
leaves for a second or two in a pan over medium heat. top
the tart with the mizuna and serve.

acornsquashand mizuna copy



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