Butternut Squash, Apple, and Fennel Tian Recipe
A beautifully layered and vibrant tian combining the sweet and savory flavors of butternut squash, tart apples, and aromatic fennel, baked to perfection with a crispy walnut and rosemary topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Vegetables and Fruits
- 1 butternut squash with a long neck (approximately 2.5-3 pounds)
- 2 large fennel bulbs
- 2 large red baking apples (Jonathan or other tart baking apple)
- 3 large shallots
Oils and Seasoning
- ½ cup plus 2 tablespoons extra virgin olive oil, divided (½ cup for baking, 2 tablespoons for sautéing, 1 teaspoon for topping)
- ½ teaspoon kosher salt
Topping
- ¾ cup walnuts, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the tian.
- Prepare Butternut Squash: Peel the long neck of the butternut squash, cut it in half lengthwise, and slice each half crosswise into ¼ inch half-moon slices. Reserve the lower bulbous part for another recipe.
- Prepare Fennel: Trim the tops and bottoms of the fennel bulbs, remove any wilted layers, halve them lengthwise, then slice each half lengthwise into ¼ inch half-moon slices, keeping layers stacked as much as possible.
- Prepare Apples: Quarter the apples lengthwise, core them, and slice each quarter lengthwise into ¼ inch half-moon slices, discarding the peel-heavy final slice from each quarter.
- Sauté Shallots: Peel and thinly slice shallots crosswise. Heat 2 tablespoons olive oil in a skillet over medium low heat; sauté shallots for 6-8 minutes until soft and lightly colored, adjusting heat to prevent browning. Spread shallots evenly on the bottom of your baking dish and let cool for 5 minutes.
- Assemble Tian: Starting at the edge of the dish, alternate standing slices of squash, apple, and fennel in a tightly packed pattern, filling the center and edges with the same pattern. Pack slices tightly for even cooking.
- Season and Oil: Pour ½ cup olive oil evenly over the vegetable arrangement, ensuring coverage, then sprinkle with ½ teaspoon kosher salt.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 40 minutes.
- Bake Uncovered: Remove the foil and bake an additional 20 minutes.
- Prepare Topping: While baking, mix finely chopped walnuts and rosemary with 1 teaspoon olive oil and a pinch of salt.
- Check Tenderness: Pierce vegetables with a small knife to check for doneness; if firm, bake an additional 5-10 minutes until tender.
- Add Topping and Final Bake: Evenly spread the walnut-rosemary mixture over the top, then return to oven and bake for 10-15 minutes until walnuts are toasted, watching carefully to prevent burning.
- Rest: Remove from oven and allow the tian to sit for 10 minutes before serving to let flavors meld.
Notes
- Use tart baking apples like Jonathan to balance the sweetness of the squash and bring brightness to the dish.
- Keep the layers of fennel slices stacked during slicing to preserve texture and appearance in the tian.
- If the vegetables aren't tender after the initial baking, add extra time in 5-minute increments to prevent undercooking.
- The reserved bulb of butternut squash can be repurposed in soups or roasted vegetable dishes.
- Choose a ceramic or cast iron baking dish for beautiful presentation and even heat distribution.
- Watch the nut topping carefully during the last bake to avoid burning and ensure a perfect crispness.
