Go Back
–+ servings
Butternut Squash and Apple

Delightful Butternut Squash and Apple Tian for Cozy Gatherings

A beautiful Butternut Squash and Apple dish that combines sweet apples and earthy squash, perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tian
  • 2 tablespoons Extra Virgin Olive Oil Used for sautéing shallots and brushing over layers.
  • 2 medium Shallots Adds sweetness and depth; consider red onions for a sharper flavor.
  • 1 medium Butternut Squash Provides structure and a sweet, nutty flavor.
  • 2 medium Fennel Bulbs Contributes a mild anise flavor and crunch.
  • 2 medium Apples Use your favorite baking apples like Granny Smith or Honeycrisp.
  • 1 large Orange Zest and juice brighten the flavors.
  • 2 tablespoons Agave Syrup Optional sweetener; honey is not vegan.
  • 1 teaspoon Rosemary Infuses aromatic herbal notes.
  • 1 teaspoon Ground Cinnamon Adds warmth.
  • 1 teaspoon Ground Nutmeg Can be omitted if desired.
  • 1 teaspoon Kosher Salt Enhances overall flavor balance.
  • 1 cup Pecans Provides crunch and richness.

Equipment

  • Skillet
  • Baking dish
  • sharp knife
  • Small bowl
  • Foil

Method
 

Step-by-Step Instructions for Butternut Squash and Apple
  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté sliced shallots for about 7-8 minutes until softened.
  3. Slice butternut squash, fennel, and apples into ⅛-inch thick rounds.
  4. Spread sautéed shallots in a baking dish and layer butternut squash, fennel, and apple slices in an alternating pattern.
  5. Whisk together olive oil, orange juice, zest, agave syrup, rosemary, cinnamon, nutmeg, and kosher salt; brush over the layered vegetables.
  6. Cover with foil and roast for about 35 minutes.
  7. Remove foil, mix pecans with orange zest and rosemary, sprinkle over tian, and bake uncovered for an additional 5-10 minutes.
  8. Let it cool for about 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 7gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4-5 days. For longer storage, freeze portions for up to 3 months.

Tried this recipe?

Let us know how it was!