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Close-up of a Butternut Squash, Apple, and Fennel Tian, showcasing the layered vegetables and herbs.

Butternut Squash, Apple, and Fennel Tian

A savory and slightly sweet tian featuring layers of butternut squash, apple, and fennel.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Tian
  • 1 medium butternut squash peeled, seeded, and thinly sliced
  • 2 medium apples cored and thinly sliced
  • 2 medium fennel bulbs trimmed, halved, and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Herb Mixture
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary finely chopped
  • 1 clove garlic minced

Equipment

  • Mandoline slicer
  • Baking dish
  • Sharp knife

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Toss the sliced butternut squash, apples, and fennel with olive oil, salt, and pepper in a large bowl.
  3. Arrange the slices in the baking dish, alternating layers of squash, apple, and fennel. You can arrange them in a decorative pattern or simply layer them evenly.
  4. In a small bowl, combine the thyme, rosemary, and minced garlic.
  5. Sprinkle the herb and garlic mixture evenly over the arranged vegetables.
  6. Cover the baking dish with foil and bake for 40 minutes.
  7. Remove the foil and bake for another 20 minutes, or until the vegetables are tender and lightly browned.
  8. Let the tian rest for a few minutes before serving.

Notes

You can add a drizzle of honey or maple syrup before baking for a touch of sweetness. This dish pairs well with roasted meats or as a vegetarian main course.

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