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Butternut Squash, Apple, and Fennel Tian Recipe

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4.6 from 4 reviews

This Butternut Squash, Apple, and Fennel Tian is a beautifully layered vegetable bake that combines the sweetness of apples and butternut squash with the subtle licorice flavor of fennel, topped with toasted walnuts and rosemary for a deliciously aromatic finish. Perfect as a colorful side dish for fall and winter meals.

Ingredients

Vegetables and Fruits

  • 1 butternut squash with a long neck (approximately 3 pounds)
  • 2 large fennel bulbs
  • 2 large red baking apples (Jonathan or other tart baking apple)
  • 3 large shallots

Oils and Seasonings

  • ½ cup plus 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon extra virgin olive oil (for topping)
  • ½ teaspoon kosher salt

Toppings

  • ¾ cup walnuts, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the tian.
  2. Prepare Butternut Squash: Peel the long neck of the butternut squash, cut it in half lengthwise, then slice each half crosswise into ¼ inch half-moon slices. Reserve the bottom part of the squash for another use.
  3. Prepare Fennel: Trim and clean the fennel bulbs by removing tops, bottoms, and wilted outer layers. Slice each bulb in half lengthwise, then slice each half into ¼ inch half-moon slices, keeping layers somewhat stacked.
  4. Prepare Apples: Quarter and core the apples, then slice each quarter lengthwise into ¼ inch slices. Discard slices mostly composed of peel.
  5. Sauté Shallots: Peel and thinly slice shallots crosswise. Heat 2 tablespoons of olive oil in a skillet over medium low heat, then sauté shallots for 6-8 minutes until soft and lightly colored, avoiding browning.
  6. Layer Shallots: Spread the cooked shallots evenly on the bottom of a rectangular ceramic baking dish or a round/oval tian dish. Allow to cool for 5 minutes.
  7. Assemble Tian Layers: Standing slices upright around the edges of the dish, alternate layers of butternut squash, apple, and fennel to create a pattern. Fill the center and edges tightly with the mixture, tucking remaining fennel slices in to create a compact assembly.
  8. Add Olive Oil and Season: Drizzle ½ cup of olive oil evenly over the assembled vegetables and season with ½ teaspoon kosher salt.
  9. Bake Covered: Cover the dish with foil and bake at 400 degrees Fahrenheit for 40 minutes.
  10. Prepare Walnut Topping: While baking, combine chopped walnuts, fresh rosemary, 1 teaspoon olive oil, and a pinch of salt in a bowl.
  11. Bake Uncovered: Remove foil and bake the tian uncovered for another 20 minutes. Check doneness by piercing vegetables—they should be tender with little resistance. If firm, bake an additional 10 minutes.
  12. Add Walnut Topping and Toast: Sprinkle the walnut-rosemary mixture evenly over the tian and return to the oven for 10-15 minutes until walnuts are toasted but not burnt.
  13. Rest and Serve: Remove from oven and let the tian rest for 10 minutes before serving to allow flavors to meld.

Notes

  • The bottom neck of the butternut squash can be saved for roasting or soups.
  • Use tart baking apples like Jonathan for balanced sweetness and texture.
  • Keep vegetable slices uniformly about ¼ inch thick for even cooking.
  • You can substitute walnuts with pecans for a different nutty flavor.
  • If you don’t have a tian dish, a 12-inch cast iron skillet works beautifully.
  • To prevent the shallots from browning too much, adjust heat as needed and stir gently.
  • Tightly packing the veggies helps them cook evenly and maintain shape.
  • Watch the walnuts closely towards the end to prevent burning.
  • Allowing the tian to rest after baking makes it easier to slice and enhances flavor.

Find it online: https://sweetworldtastes.com/butternut-squash-apple-and-fennel-tian-recipe/