Butternut Squash and Apple Tian with Fennel and Orange
This vegetable tian layers butternut squash, apples, and fennel into a beautiful holiday side dish that’s as stunning as it is delicious. Updated from the original, it is brightened up by orange zest and a hint of warm fall spice.
Servings: 8 as a side dish
Ingredients
- 3 large shallots thinly sliced
- 1 large butternut squash 2-2.5 pounds
- 2 medium fennel bulbs around 1.25 pounds
- 2 large baking apples 1-1.5 pounds
- 5 tablespoons extra virgin olive oil separated
- 1 orange zested and juiced (you will need 1 teaspoon of zest, separated, and 1 tablespoon+1 teaspoon of juice, separated)
- ½ teaspoon agave syrup (optional) honey works too, but is not vegetarian or vegan
- 1½ teaspoons minced fresh rosemary, separated or ½ teaspoon dried
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional)
- ½ teaspoon kosher salt
- ⅓ cup finely chopped pecans
Instructions
- Preheat the oven to 375℉.
- Peel and thinly slice the shallots.3 large shallots
- Halve, peel, and seed the butternut squash. Slice crosswise into ⅛-inch half-moon-shaped slices.1 large butternut squash
- Trim the tops and the bottoms of the fennel bulbs, being careful not to cut off the entire core. Slice in half top to bottom, lengthwise (see photos in the post above), then turn each piece on its cut side and slice into ⅛-inch slices.2 medium fennel bulbs
- Halve and core the apples. Turn each half on its cut side, and slice into ⅛-inch half-moons.2 large baking apples
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced shallots and sauté for 7-8 minutes, turning down the heat if they begin to brown. When they are soft and beginning to turn golden, remove them from the heat and add them to the bottom of your tian pan.5 tablespoons extra virgin olive oil
- Arrange the sliced butternut squash and apples in an alternating pattern in your pan. You can use whatever design you like (rows or circular), and you may end up not using them all. Leave some space to go back and tuck the fennel in behind each apple slice. I like to arrange my vegetables loosely enough so they lie down a bit. If they are too tightly packed, your tian may take longer to cook.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 1 tablespoon + 1 teaspoon orange juice, ½ teaspoon of orange zest, agave nectar, 1 teaspoon of the minced rosemary, cinnamon, nutmeg, and kosher salt. Brush the mixture evenly over the vegetables.1 orange, ½ teaspoon agave syrup (optional), 1½ teaspoons minced fresh rosemary, separated, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg (optional), ½ teaspoon kosher salt
- Cover the pan tightly with foil and roast for 35 minutes, or until the vegetables are soft but not mushy. Be especially sure to check the fennel, as it will be the last thing to cook through.
- While the tian roasts, mix the pecans, ½ teaspoon of orange zest, and ½ teaspoon of minced rosemary in a small bowl.⅓ cup finely chopped pecans
- After 30 minutes, take the tian out of the oven and remove the foil. Sprinkle the nut mixture over the top and return to the oven for 5-10 minutes, or until the nuts are lightly toasted.
- Allow the tian to sit for at least 15 minutes before serving. It doesn't need to be piping hot to serve; it's actually quite good warm or even room temperature (but do not leave it at room temperature for more than 2 hours).
Notes
Ingredients and Method:
- Different ovens and different-shaped cooking vessels may impact the total bake time. Be sure to check that the fennel is soft before pulling it from the oven. It takes the longest to cook, and is the least pleasant to eat when it's not cooked through.
- Try to find a butternut squash with a thick neck. This produces the best-sized slices to fit with the apples and fennel.
- There are many beautiful ways to arrange the vegetables in a tian. Google and Pinterest are great sources for inspiration.
- I have made this dish in several different styles of round pans, including a cake pan, a cast-iron skillet, and an enameled cast-iron braiser.
- In terms of changing the shape of the pan, a 10-inch round pan has a similar volume to an 11x7 pan.
- Make the tian through the first bake, then remove it from the oven, uncover, and allow to cool. Re-cover and refrigerate until you’re ready to serve.
- To reheat, let the dish sit at room temperature for 20-30 minutes, then warm it—covered with foil—in a 350°F oven for 15 minutes. Remove the foil, add the nut topping, and give it a drizzle of olive oil to rehydrate everything.
- Bake for another 5–10 minutes until the nuts are lightly toasted. Let the tian rest for 10 minutes before serving.
Nutrition
Calories: 211.9kcal | Carbohydrates: 26.7g | Protein: 2.6g | Fat: 12.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 8.3g | Sodium: 181.4mg | Potassium: 701.6mg | Fiber: 6g | Sugar: 12.4g | Vitamin A: 10109.3IU | Vitamin C: 38.5mg | Calcium: 90.8mg | Iron: 1.4mg
