This humble combination of vegetables arranged in a playful way, is an absolute showstopper. I think most people have tried their hand at roasting vegetables before, but by arranging them in a beautiful design beforehand, you can create a rustic, yet elegant dish that is sure to wow.
The combination of the butternut squash and fennel makes each layer something unique, making every bite exciting! This dish is great to bring to a holiday dinner, and is perfect for guests that are vegan, or gluten free, but everyone will like it. Have you ever cooked with fennel before? I avoided fennel for many years, because I was unsure how I would feel about the licorice flavor that it has. Boy, was I wrong. Once cooked, fennel’s flavor softens, and turns into a delicious slightly sweet, earthy taste, that I truly love. Try it, you might love it too. The beauty of this dish is not only in what it looks like, but the generous serving of vitamins A, and C you’ll get from the butternut squash, and also the loads of antioxidants, potassium and, aiding in digestion, you’ll get from the fennel. It’s gorgeous, and good for you too.
Ingredients:
- 1 medium sized butternut squash
- 2 fennel bulbs
- 3 shallots peeled and thinly sliced
- Fresh herbs…I used sage and tarragon, but rosemary and thyme also work well
- 6 tablespoons of olive oil
- Salt and pepper to taste
- Optional additions: toasted chopped pecans or walnuts to sprinkle over the top, ½ teaspoon of honey mixed in with your olive oil and herbs, 1/8 teaspoon of nutmeg
Time to design:
Halve, peel and de-seed the butternut squash. Slice crosswise into 1/8inch half-moon shaped slices. Trim the tops and the bottoms of the fennel bulbs making sure not to cut off the entire core. Cut in half from top to bottom, then place cut side down and slice into 1/8 inch slices. Making similar shapes to your butternut squash.
Choose the dish you will be making this in… good options would be an oven safe dish with a lid, cast iron pan, or a round, or oval casserole dish. If using a cast iron pan, you can use it for the next step on the stove top. If you are using a casserole dish, use a separate pan for the next step.
Heat 2 tablespoons of olive oil in your pan, and add the sliced shallots, and fresh sage leaves, saute over medium heat for 6-8 minutes until the shallots turn a light golden brown. Add the shallots, and sage to the bottom of the dish you will be using. In a small bowl add the remaining 4 tablespoons of olive oil, and chopped herbs of your choice (approx. 2 teaspoons herbs), optional honey, and/or nutmeg, and set aside.
Preheat the oven to 375 degrees. Arrange the butternut squash and the fennel in an alternating pattern in your dish. Make whatever design feels right, and pretty in your dish. Once your dish is filled and looking good, gently pour, or brush the olive oil, and herb mixture, over the veggies, making sure to coat the tops of all of the veggies.
Sprinkle with salt and pepper as desired. Cover the pan or casserole dish with a lid, or tin foil, and roast for 30 minutes. Until the veggies are cooked through. Remove the lid, or foil and return to the oven for 15-20 minutes, until the edges of the vegetables are starting to turn a golden brown. Allow your masterpiece to cool for 15 minutes before serving. Leftovers can be stored in the fridge for 4-5 days.
This tian is a total winner! It is surprisingly easy to whip up, and truly delicious. Slicing and layering the veggies is most of the work, other than that this dish is super simple. Feel free to use different veggies, or herbs and spices. This dish can be made in so many different ways…It would be hard to mess it up. The rustic yet elegant look will have your friends and family excited to eat veggies, and thinking you’re a pro… Look at you, looking good. Wishing good health, and good luck on all of your cooking adventures.
