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Turkey Tips
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turkey TIPS

roast pumpkin tarte tatin
Chef Scott Campbell of SQC – New York, NY
Adapted by StarChefs

Yield: 4 Servings


  • 1 medium pumpkin
  • 2 Tablespoons butter, divided
  • Salt, to taste
  • Pepper, to taste
  • 1 ounce water
  • ½ cup sugar
  • 5 Mackintosh apples, peeled, halved and seeded
  • 20 pumpkin seeds, shelled and roasted
  • 4 sprigs chervil


Preheat oven to 350°F. Cut pumpkin into quarters and clean well, remove all seeds, etc. Roast pumpkin in oven until tender, 1 ½ hours. When pumpkin is tender use large spoon to clean out inner meat, removing it from skin. Place in food processor while still warm, adding 1 Tablespoon butter and seasonings and purée until smooth.

Preheat oven to 400°F. In heavy skillet combine water and sugar and boil until it becomes medium-dark caramel. Add remaining Tablespoon butter and apples and roast 20-30 minutes or until cooked but still holding original shape. Flip apples upside down on sheet tray to hold.

Using 3-inch circle molds fill bottom of each mold with mashed pumpkin and top with caramelized apples. Height should be approximately 2-2 ½ inches. Garnish with pumpkin seeds and chervil.