Butternut, Sweet Potato, and Apple Tian
6-8 Servings
Total time: 2 hours
Adapted from Farm Stand Inspiration and Parsley & Parm
This dish is a warm winter hug of sweet and savory flavors of the season. A wonderful side dish to any meat roast, baked fish, poultry or lentil dish.
A tian (pronounced "tee-ahn") is a rustic French Provençal dish of thinly sliced vegetables (like zucchini, tomatoes, eggplant, potatoes, squash) arranged in an overlapping spiral in a shallow baking dish, seasoned with herbs, garlic, and olive oil, then baked until tender and flavorful, essentially a beautiful, savory vegetable bake named after the earthenware dish it's traditionally cooked in.
Ingredients
1 medium butternut squash (about 2 lbs), peeled and seeded
2 large sweet potatoes (about 1.5 lbs), peeled
3 firm, sweet apples (e.g., Honeycrisp, Gala, Fuji), cored and peeled
4 tbsp unsalted butter, melted/or olive oil
2 tbsp olive oil
2 tsp fresh thyme leaves (or 1 tsp dried)
2 large cloves garlic, finely grated
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and freshly ground black pepper to taste
Optional: 1/2 cup chopped pecans or walnuts for topping
Instructions
Preheat Oven & Prepare Dish: Preheat your oven to 375°F . Generously butter or oil a large baking dish (a 9x13 inch rectangular dish or 4-quart round/oval dish works well).
Slice Ingredients Thinly: Using a mandoline or a very sharp knife, slice the butternut squash, sweet potatoes, and apples into thin, ⅛-inch thick rounds. Keep the slices separate or toss the potatoes and squash in a bowl with a little water and vinegar to prevent discoloration as you work.
Prepare Flavor Mixture: In a small bowl, whisk together the melted butter, olive oil, grated garlic, thyme leaves, cinnamon, nutmeg, salt, and pepper.
Assemble the Tian: Arrange the slices tightly in the baking dish, alternating layers or creating a "shingled" pattern by standing them on their sides in concentric circles or in lines.
Drizzle and Cover: Pour the butter and spice mixture evenly over the assembled vegetables and fruit. Cover the dish tightly with aluminum foil.
First Bake: Bake covered in the preheated oven for 45 minutes.
Uncover and Brown: Remove the foil. If using, sprinkle the chopped pecans or walnuts over the top. Continue baking uncovered for another 20–30 minutes, or until the vegetables are fork-tender, the apples are soft, and the top is lightly browned and caramelized.
Serve: Let the tian sit for 5-10 minutes before serving warm.
