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.
