If you're craving a cozy, vegetable-forward dish that's both elegant and satisfying, this Butternut Squash, Apple, and Fennel Tian Recipe is just what you need. It's perfect for crisp fall evenings when you want something warm, fragrant, and a little special without fuss. The gentle sweetness of butternut squash and apples, combined with the subtly licorice-like fennel, makes for a comforting and stunningly colorful centerpiece that’s as tasty as it is eye-catching.
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In the Kitchen
This Butternut Squash, Apple, and Fennel Tian Recipe is an absolute joy to prepare and enjoy. You'll appreciate how the layers of mellow squash, tart apple, and aromatic fennel soften and mingle, with a toasty walnut topping bringing crunch and herbal brightness. Whether you're making a weeknight side or a special dinner, it never fails to impress.
- Juicy and Tender Every Time: The slow baking and foil cover lock in moisture, so your veggies emerge tender without drying out.
- Golden, Satisfying Finish: Toasting the walnut-rosemary topping adds crunch and a fragrant, savory touch that beautifully balances the sweetness.
- Simple Ingredients, Big Impact: With just a handful of fresh produce, olive oil, and herbs, you achieve layers of complex flavors and textures.
- Weeknight to Weekend Ready: This tian looks restaurant-worthy but is easy enough to throw together after work or for entertaining guests.
Ingredients at a Glance
Choosing the freshest and most flavorful ingredients makes all the difference in this Butternut Squash, Apple, and Fennel Tian Recipe. Aim for firm, unblemished produce with vibrant colors and good aromas. The apples should be tart and crisp to complement the sweetness of the squash beautifully.
- Butternut Squash: Pick a squash with a long neck and a smooth, unwrinkled skin for easier slicing and better flavor.
- Fennel Bulbs: Look for firm bulbs without brown spots or bruises; fresh fennel should smell mildly sweet and slightly licorice-like.
- Red Baking Apples: Varieties like Jonathan or other tart baking apples hold their shape well and add bright acidity.
- Shallots: Choose small, firm shallots without soft spots; their sweetness deepens when sautéed.
- Walnuts & Fresh Rosemary: Fresh rosemary brightens the nut topping, and toasting walnuts enhances their rich, toasty flavor.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Butternut Squash, Apple, and Fennel Tian Recipe
Step 1 — Prep Your Vegetables Meticulously
Start by peeling the long neck of the butternut squash, then cut it lengthwise and slice into thin ¼-inch half-moons. The thin slicing helps everything cook evenly and look beautiful when arranged. Next, trim and halve your fennel bulbs, slicing each half lengthwise into similarly thin slices—keep those layers stacked if you can to maintain the texture. For the apples, quarter them and core, then slice lengthwise to parallel the squash and fennel shapes. You’ll notice the colors and shapes look stunning side by side already.
Step 2 — Sauté the Shallots for a Sweet Base
Heat a couple of tablespoons of olive oil in a skillet over medium-low heat. Add thinly sliced shallots and gently cook them for 6-8 minutes until they’re soft, tender, and just beginning to brown. This slow sauté brings out their natural sweetness without bitterness. Spread the cooked shallots as an inviting bed inside your tian dish—their aroma is basically the first sign that something special is happening.
Step 3 — Assemble Your Tian with Care and Creativity
Now comes the fun part: standing each slice upright in the dish, alternate layers of butternut squash, apple, and fennel, working around the edges and filling the center. Pack them snugly but not so tight that the air can’t circulate as it bakes. Don’t worry if some fennel slices break apart—once baked, they will meld together beautifully. You’re creating both a beautiful pattern and a dish that bakes evenly and bursts with flavor.
Step 4 — Oil, Season, and Bake to Perfection
Drizzle half a cup of olive oil evenly over your arranged vegetables and sprinkle with salt for seasoning. Cover the dish tightly with foil to trap steam and bake in a 400°F oven for 40 minutes. Then remove the foil and bake uncovered another 20 minutes to let the edges caramelize. By this stage, the veggies should be tender with a pleasant, golden color.
Step 5 — Add the Walnut-Rosemary Crunch and Finish Baking
While the tian bakes, mix finely chopped walnuts with fresh rosemary, a pinch of salt, and a teaspoon of olive oil. Spread this mixture evenly on top of the tian and pop it back in the oven for 10-15 minutes, just until the walnuts toast lightly and fill your kitchen with a warm, woodsy scent. Keep a close eye so the nuts don’t burn. Let it rest 10 minutes before serving to deepen flavors and set the layers.
Things to Remember
Making this Butternut Squash, Apple, and Fennel Tian Recipe is as much about layering flavors as it is about patience during cooking. Slow and steady wins the race — rushing the oven times can mean uneven texture or dryness. I've found that using a good quality olive oil and fresh herbs makes a world of difference in the final taste.
- Doneness Cue: Vegetables should pierce easily with a knife through all layers without any crunch.
- Temperature Trick: Keep your oven calibrated well and consider rotating the dish halfway to ensure even cooking.
- Make-Ahead Move: Assemble the tian a few hours ahead, refrigerate covered, then bring to room temp before baking.
- Common Pitfall: Don’t slice vegetables too thick or too thin; ¼-inch is ideal for balance between structure and tenderness.
Ways to Serve It
Finishing Touches
I love finishing this Butternut Squash, Apple, and Fennel Tian Recipe with a drizzle of extra virgin olive oil and maybe a sprinkle of flaky sea salt just before serving. Sometimes a few fresh rosemary leaves scattered on top brighten the dish visually and aromatically. The contrast of crunchy walnuts with the silky roasted veggies creates a lovely mouthfeel that you’ll come back to again and again.
Plays Well With
This tian pairs beautifully with simple roasted chicken or pan-seared fish for a balanced meal. I often serve it alongside a fresh green salad tossed with lemon vinaigrette or some creamy polenta to round out the textures. Its bright apple notes also work well with sharp cheeses if you’re entertaining.
Simple Plating Upgrades
For a dinner party, I like to serve the tian in the baking dish itself, letting guests admire the colorful layers. Or you can carefully lift portions onto warm plates and garnish with sprigs of fresh rosemary or a light drizzle of balsamic glaze for added depth and toasty highlights. It turns everyday eating into something celebratory without extra fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftover tian in an airtight container in the refrigerator for up to 3 days. The textures remain pleasantly tender, though the top walnut layer will soften a bit. To revive it, you can re-toast the nuts briefly after reheating.
Freezing Tips
This Butternut Squash, Apple, and Fennel Tian Recipe freezes okay but is best enjoyed fresh for optimal texture. If you freeze leftovers, wrap tightly in foil and plastic wrap, then thaw overnight in the fridge before reheating. Expect the apples and fennel to be a bit softer after freezing.
Reheating Butternut Squash, Apple, and Fennel Tian Recipe Without Drying Out
I recommend reheating leftovers in a moderate oven at 325°F, covered loosely with foil to prevent drying. Heat for about 15-20 minutes until warmed through. You can also refresh portions in a microwave covered with a damp paper towel, but it won’t have the same toasty top. To regain crunch, pop it under the broiler for a minute or two at the end—but watch carefully!
Frequently Asked Questions
Absolutely! While tart baking apples like Jonathan are ideal for their bright flavor and firm texture, you can substitute with Granny Smith or even Honeycrisp for a sweeter twist. Just avoid very soft apples that might become mushy during baking.
Dried rosemary can work in a pinch, but use it sparingly to avoid overpowering the dish. Alternatively, fresh thyme or sage also pair wonderfully with the earthiness of the squash and nuts.
Yes! You can assemble your Butternut Squash, Apple, and Fennel Tian Recipe a few hours or even the day before and keep it covered in the fridge. Allow it to warm to room temperature before baking for best results.
Indeed it is. This recipe contains no animal products or gluten, making it a great side or main for many dietary preferences. Just double-check your olive oil and walnuts if buying pre-packaged.
Final Thoughts
This Butternut Squash, Apple, and Fennel Tian Recipe is one of those dishes that fills your home with mouthwatering aromas and fills plates with cozy, layered flavor. I often make it during the cooler months as a way to celebrate harvest bounty without fuss. Once you get comfortable with the slicing and assembly, you’ll find it’s an effortless crowd-pleaser that pairs well with so many meals. Give it a try and enjoy the warm, comforting beauty it brings to your table.
PrintFull Printable Recipe
Butternut Squash, Apple, and Fennel Tian Recipe
This Butternut Squash, Apple, and Fennel Tian is a beautifully layered and baked vegetable dish that combines the sweetness of butternut squash and apples with the mild anise flavor of fennel. Topped with a toasted walnut and rosemary mixture, it offers a delightful combination of textures and flavors, perfect as a stunning side or a vegetarian main.
- Total Time: 2 hours
- Yield: 6 servings
Ingredients
Main Ingredients
- 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
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: Cut off and peel the long neck of the butternut squash. Slice it lengthwise in half, then cut each half crosswise into ¼ inch half-moon slices. Reserve the bottom part of the squash for another use.
- Prepare Fennel: Trim and discard the tops and bottoms of the fennel bulbs and remove any wilted outer layers. Cut each bulb in half lengthwise, then slice each half lengthwise into ¼ inch half-moon slices, keeping layers stacked as much as possible to maintain structure.
- Prepare Apples: Quarter the apples lengthwise and core them. Slice each quarter lengthwise into ¼ inch half-moon slices, discarding the last slice with mostly peel.
- Sauté Shallots: Peel and thinly slice the shallots crosswise. Heat 2 tablespoons olive oil over medium-low heat in a skillet. Add shallots and sauté 6-8 minutes until soft and beginning to brown, lowering heat to prevent burning.
- Layer Shallots: Transfer the cooked shallots to the bottom of a 7"x10" rectangular ceramic baking dish or similar tian dish, spreading them evenly. Let cool for 5 minutes.
- Assemble Tian: Starting on the edge of the dish, alternate standing up slices of squash, apple, and fennel in layers to create a pattern. Fill the center and edges with the same pattern, packing tightly but not too tight so the vegetables cook evenly.
- Add Oil and Salt: Pour ½ cup olive oil evenly over the vegetables. Season with ½ teaspoon kosher salt.
- Bake Covered: Cover the dish with foil and bake for 40 minutes at 400 degrees Fahrenheit.
- Bake Uncovered: Remove foil and bake for another 20 minutes to further soften and begin browning.
- Prepare Topping: Combine chopped walnuts, rosemary, 1 teaspoon olive oil, and a pinch of salt in a small bowl.
- Check Vegetables: Test doneness by piercing through squash, fennel, and apples with a small knife. If firm, bake another 5-10 minutes until tender.
- Add Topping: Evenly spread the walnut-rosemary mixture over the tian and return to the oven for 10-15 minutes until walnuts are toasted. Watch carefully to avoid burning.
- Rest and Serve: Remove from oven and let the tian rest for 10 minutes before serving to allow flavors to meld.
Notes
- Use tart baking apples like Jonathan or Granny Smith for a balanced sweetness.
- Reserve the bottom part of the butternut squash neck for soups or roasting to minimize waste.
- Keep fennel slices stacked while cutting to maintain volume and presentation.
- Adjust olive oil quantity if you prefer a lighter dish.
- The tian can be assembled in round or oval dishes; adjust layering accordingly.
- Watch the walnuts closely during the final bake to prevent burning.
- Serving after resting allows the dish to set and improves flavor development.
- For a nut-free option, omit walnuts and sprinkle with breadcrumbs or seeds instead.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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