This gorgeous vegetable tian recipe layers butternut squash, apples, and fennel into a colorful, citrusy side dish that hits all the right notes. It's sweet and savory and rich and complex, with a pleasing mix of textures and just a touch of warm winter spice. No one will notice that it's also gluten-free and vegan, making it a great side dish to serve guests with dietary restrictions.

Note: This recipe was updated and republished in November 2025.

Butternut squash and apple tian with fennel and orange, served in a cast iron skillet. Extra rosemary and a wood serving spatula sit to the side.

I have friends with all kinds of dietary needs, and I genuinely love making meals that work for everyone. That said, finding a dish that fits every box and still delights the whole table can be tricky. This butternut squash tian does exactly that - it's gorgeous, crowd-pleasing, and perfect for guests who are gluten-free or vegan.

A tian is a simple French vegetable dish named for the round earthenware pan it's traditionally baked in. Thinly sliced veggies are layered, drizzled with olive oil, and roasted with herbs until they're tender and fragrant. It's rustic, unfussy, and all about letting the ingredients be the stars of the show.

What makes this recipe shine ✨

➤ A show-stopping holiday centerpiece. Colorful layers of fruit and veggies make this dish look like you spent hours styling it…even though you didn't.

➤ Naturally gluten-free and vegan - with no compromises. It feels indulgent, yet checks so many dietary boxes without substitutes.

➤ Holiday-friendly timing. You can prep most of the veggies ahead, and the finished tian can be served at room temperature or gently reheated for serving.

Looking for something with more traditional holiday flavors? You might also enjoy my sweet potato tian with maple-nut crumble, which is also gluten-free and vegan.

Ingredient notes

Ingredients for this butternut squash and apple tian include butternut squash, apples, fennel, shallots, an orange, fresh rosemary, pecans, cinnamon and nutmeg, olive oil, and kosher salt.

Shallots - Optional, but they add a savory base note that ties everything together. Thinly sliced red onion works in a pinch.
Extra virgin olive oil - I love Graza's "Sizzle" EVOO. Bertolli's "Rich Taste" EVOO is also a solid, more affordable option.
Butternut squash - Look for one with a long, thick neck; those slices hold their shape best. Save the bulb end for soup.
Apples - Choose a firm baking apple. I use Arkansas Black for its deep red color, but Braeburn is my go-to at regular grocery store.
Fennel bulb - Choose bright, firm bulbs with no bruising.
Orange juice and zest - I use a rasp-style zester for finely-grated zest.
Agave syrup - A vegan-friendly sweetener with strong natural sweetness, so a little goes a long way. Honey works too, but it's not vegan or strictly vegetarian.
Fresh rosemary - Fresh is ideal, but dried works in a pinch. Just use half as much and mince it well.
Cinnamon and nutmeg - These add a subtle holiday warmth. Nutmeg is optional-skip it if you don't have any.
Pecans - The original recipe used walnuts, but pecans pair beautifully with the orange. Use whichever you prefer.

Pro tip: slicing fennel for a tian

If you've been around Parsley & Parm for long, you know I really love a recipe with fennel bulb. In this case, there's a special technique for cutting it so that the slices stay together. By cutting it in half along the length of the bulb, then turning it on its cut side before slicing, each piece has a small bit of the core holding it together. The core softens nicely as the tian roasts. Here's a visual:

fennel bulb with a knife on a cutting board

fennel bulb being sliced in half from top to bottom with a knife, depicting how to cut fennel to use in a vegetable side dish.

Of course, sometimes with smaller fennel bulbs, I end up with lots of small pieces anyway, and that's totally fine. Just add them in pieces as best you can. It'll still look and taste great.

As a side note: If you love fennel as much as I do, you'll also enjoy this roasted tomato and fennel soup, and my pear and fennel salad with pomegranate vinaigrette.

Making a vegetable tian recipe: step-by-step

This image shows step one of this recipe. Sliced butternut squash, apples, fennel, and shallots sit on a cutting board with a knife.

Step 2 of this butternut squash tian recipe: saute shallots in olive oil and add to the bottom of your baking pan.

Step 1: Slice your butternut squash, apples, fennel, and shallots into ⅛-inch-thick slices.

Step 2: Sauté the shallots with olive oil and add them to your baking dish.

Step 3: Arrange the butternut squash and apples in loose layers in your baking dish. Go back and add the fennel slices in between them.

Step 4: Whisk together olive oil, orange juice, orange zest, cinnamon, nutmeg, and rosemary. Optionally, you can also add a bit of agave syrup or honey.

Step 3: Arrange the butternut squash and apple slices loosely in a pattern over the shallots. Go back and add the fennel slices in between.

Step 4: Whisk together the olive oil, rosemary, orange juice and zest, salt, and agave syrup, if using.

Step 5: Brush this mixture over the vegetables.

Step 6: Cover tightly with foil and roast in a 400-degree oven for 25-30 minutes.

Step 5: Brush the olive oil mixture over the vegetables.

Step 6: Cover your tian with foil and roast in a 400-degree oven for 25-30 minutes.

Step 7: Mix together chopped pecans, orange zest, and rosemary. Uncover the tian and sprinkle the nut mixture over the top. Return to the oven for 5-10 minutes.

Butternut squash tian in the oven with nuts on the top.

Step 7: Mix together the chopped pecans with the remaining rosemary and orange zest and sprinkle over the tian.

Step 8: Put the tian back in the oven for 5-10 more minutes, until the nuts are toasty. Let it sit for 15 minutes before serving.

*See the recipe card for the full detailed instructions and ingredient measurements.

Prep ahead and storage

You can get a head start on your butternut squash tian, but I don't recommend assembling this dish too far in advance because the apples will brown. Slice the shallots, butternut squash, and fennel up to a day ahead, then wait to slice the apples until right before you layer everything together and put it in the oven.

This dish can also be baked ahead of time and reheated in your host's oven at 350° for about 25 minutes. See the recipe card notes for detailed reheating instructions.

Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.

Apple and butternut squash tian, garnished with rosemary sprigs.

Did you make this recipe?

If you try this vegetable tian recipe, I'd love to hear what you think! ⭐ Leave a star rating and a review in the recipe card below-it's helpful feedback for me and also for fellow followers and cooks.

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More holiday vegetable side dishes:

Butternut squash and apple tian with fennel and orange is pictured in a cast iron skillet, garnished with rosemary.

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