Description
This Butternut Squash, Apple, and Fennel Tian is a beautifully layered, baked vegetable dish that combines the natural sweetness of butternut squash and apples with the aromatic flavors of fennel, shallots, rosemary, and toasted walnuts. Perfect as a colorful side dish, it offers a harmonious blend of textures and flavors with a rustic, elegant presentation.
Ingredients
Vegetables and Fruit
- 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 Seasonings
- ½ cup plus 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon extra virgin olive oil (for topping)
- ½ teaspoon kosher salt
Other
- 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, then slice each half crosswise into ¼ inch half-moon slices. Reserve the lower part for another recipe.
- Prepare Fennel: Remove the tops and bottoms of the fennel bulbs and discard any wilted layers. Cut each bulb in half lengthwise, keeping halves stacked, then slice into ¼ inch half-moon slices.
- Prepare Apples: Quarter the apples lengthwise, remove cores, then slice each quarter into ¼ inch half-moon slices. Discard any slice mostly peel.
- Sauté Shallots: Peel and thinly slice shallots crosswise. Heat 2 tablespoons olive oil in a skillet over medium-low heat and sauté shallots for 6-8 minutes until softened and slightly colored, reducing heat to prevent browning. Spread cooked shallots evenly across the bottom of a tian or baking dish and allow to cool for 5 minutes.
- Assemble Tian: Starting on top of shallots, alternate slices of butternut squash, apple, and fennel by standing them upright around the pan’s edge to form a tight yet flexible pattern. Fill center and spaces with the same pattern, packing tightly for even cooking.
- Add Olive Oil and Season: Pour ½ cup olive oil evenly over the arranged vegetables, spreading it to cover as many veggies as possible. Sprinkle ½ teaspoon kosher salt over the top.
- Bake Covered: Cover the dish with foil and bake for 40 minutes in the preheated oven.
- Prepare Walnut Topping: While baking, mix the finely chopped walnuts with rosemary, 1 teaspoon olive oil, and a pinch of salt in a small bowl.
- Bake Uncovered: Remove foil and bake uncovered for an additional 20 minutes. Check doneness by piercing through squash, fennel, and apple; if too firm, bake another 5-10 minutes.
- Add Walnut Topping and Finish Baking: Evenly spread walnut-rosemary mixture over the top and return to oven for 10-15 minutes until walnuts are toasted but not burnt.
- Rest and Serve: Remove from oven and let the tian rest for 10 minutes before serving to allow flavors to meld and the dish to set.
Notes
- Use tart baking apples like Jonathan for balanced sweetness and texture.
- Keep fennel slices stacked while cutting to maintain shape in the tian.
- Adjust baking time if vegetables are not tender by testing with a knife.
- To prevent walnuts from burning, watch carefully during final toasting.
- Reserve the bottom part of butternut squash for soups or roasting.
- This dish can be assembled a few hours ahead and refrigerated before baking.
- Use a ceramic, cast iron, or any oven-safe shallow baking dish for best presentation and cooking.
