Go Back
–+ servings
Butternut Squash and Apple Tian with Fennel and Orange

Delicious Butternut Squash and Apple Tian with Fennel Bliss

This Butternut Squash and Apple Tian with Fennel and Orange is a stunning side dish, perfect for gatherings!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Baking
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Fennel Bulbs ~1.25 pounds
  • 2-2.5 pounds Butternut Squash Can substitute with delicata squash or sweet potato.
  • 2 large Shallots Substitute with yellow onions for a similar flavor.
  • 2 large Baking Apples ~1-1.5 pounds; adjust variety based on preference.
For the Dressing
  • 5 tablespoons Extra Virgin Olive Oil Used for sautéing and drizzling.
  • 1 medium Orange Zested and juiced; can swap with lemon.
  • ½ teaspoon Agave Syrup Optional; honey works but isn't vegan.
For Seasoning
  • 1½ teaspoons Minced Fresh Rosemary Separated; dried rosemary can substitute.
  • ¼ teaspoon Ground Cinnamon Nutmeg can be used for a different flavor dimension.
  • ⅛ teaspoon Ground Nutmeg Optional; omit if desired.
  • ½ teaspoon Kosher Salt Sea salt works equally well.
For the Topping
  • ⅓ cup Finely Chopped Pecans Substitute with walnuts or hazelnuts.

Equipment

  • oven
  • Baking Dish
  • mixing bowl

Method
 

Directions
  1. Preheat the oven to 375°F (190°C).
  2. Sauté the sliced shallots in olive oil until soft and fragrant, about 5-7 minutes. Transfer them to your baking dish.
  3. Slice the butternut squash and apples into ⅛-inch thick pieces. Layer them alternately in the baking dish.
  4. Tuck thin slices of fennel between the layers of squash and apple.
  5. Whisk together the remaining olive oil, orange juice, orange zest, agave syrup, rosemary, cinnamon, nutmeg, and salt. Brush this mixture over the arranged vegetables.
  6. Cover with foil and roast for 35 minutes.
  7. Mix the chopped pecans with the remaining rosemary and orange zest. Sprinkle this over the tian.
  8. Uncover and return to the oven for an additional 5-10 minutes, until the nuts are toasted.
  9. Let sit for at least 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

Optional: Garnish with fresh rosemary for an extra pop of color and flavor.

Tried this recipe?

Let us know how it was!