Butternut Squash Tian Recipes

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PUMPKIN OR BUTTERNUT SQUASH TIAN



Pumpkin or Butternut Squash Tian image

The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!

Provided by evelynathens

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 cups pumpkin or 8 cups butternut squash, cut into 1 inch chunks
flour
1/2 teaspoon crumbled dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup parmesan cheese, grated
1 garlic clove, minced
1/3 cup olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Butter a 13 x 9 inch baking dish.
  • Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess.
  • Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil.
  • Bake for 30-40 minutes.

BUTTERNUT SQUASH TIAN



BUTTERNUT SQUASH TIAN image

Categories     Casserole/Gratin     Squash

Number Of Ingredients 17

Butternut Squash Tian with Herbed Bread Crumbs
Recipe adapted from Rosa Jackson. Serves 4
2 to 2 1/2-pound whole butternut squash
1 tablespoon olive oil, plus additional for drizzling
1/4 cup short-grain or arborio rice
2 ounces freshly grated Parmesan cheese
2 large eggs
Sea salt and freshly ground black pepper, to taste
Freshly grated nutmeg
Provencal breadcrumbs
Herbed Bread Crumbs
1 cup dried bread crumbs
1 big handful flat leaf parsley, leaves only
Leaves from 3 to 4 sprigs of thyme or rosemary
2 cloves garlic, peeled
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Heat the oven to 375°F and lightly grease a 1 1/2 to 2-quart baking dish (such as a deep pie dish) with olive oil. Peel and slice the butternut squash. You should have 1 1/4 to 1 1/2 pounds prepared squash flesh. Heat the olive oil in a deep sauté pan over medium heat. Cook the squash in the olive oil with a sprinkling of salt until it softens and starts to disintegrate, about 20 to 25 minutes. Cover for most of the cooking time to speed the process. While the squash is cooking, heat a small saucepan of salted water over high heat. When it is boiling, add the rice. Cook for 10 minutes, then drain and set aside. Place the cooked pumpkin in a large bowl and combine with the rice, Parmesan, about 1/2 teaspoon salt, and generous dashes of pepper and nutmeg. When it has cooled slightly, mix in the eggs quickly so that they don't scramble. The mixture may seem on the liquid side, but this is fine. Pour it into the prepared gratin dish, top with the herbed bread crumbs (recipe below) and a generous drizzle of olive oil. (If desired, you can prepare to this point, cover and refrigerate for up to two days. When ready to serve, bake as directed below.) Bake for 35 minutes or until slightly toasted on top and set. Serve warm. This recipe doubles very well; I use a 4-pound squash and bake the tian in a 9x13-inch casserole dish. Bread Crumb Crust: In a food processor, blend together all the ingredients except the olive oil. Add the olive oil and blend until the breadcrumbs are soft and green, adding a little more oil if necessary. Season well with salt and pepper.

ZUCCHINI AND YELLOW SQUASH TIAN



Zucchini and Yellow Squash Tian image

I saw Emeril do this on TV and it looked so pretty, then we tried it and it tasted as good as it looks. Wonderful taste, easy dish, great with a plain meat like grilled steak or chicken.

Provided by Mysterygirl

Categories     Vegetable

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 1/2 lbs zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
1 1/2 lbs yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
2 tablespoons olive oil
1 1/2 lbs yellow onions, halved and thinly sliced
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
2 teaspoons all-purpose flour
1 roasted red pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 350°F.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and sauté until the onions are softened and caramelized, about 15 minutes In a small bowl combine the extra virgin olive oil, basil, and garlic, and steep 15 minutes.
  • In a large ziploc baggie, toss a few of the zucchini and squash at a time with the flour to lightly coat.
  • Rub 1 tablespoon of the basil oil on the bottom of a baking dish.
  • Spread the onions in a layer on the bottom of the baking dish.
  • Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.
  • Lay a thin row of red peppers next to the zucchini, then a row of squash.
  • Repeat with the remaining ingredients.
  • Evenly drizzle the remaining basil oil over the vegetables.
  • Top with an even coating of breadcrumbs, then cheese.
  • Bake until light golden brown on top, about 40 minutes.

Nutrition Facts : Calories 243.7, Fat 18.6, SaturatedFat 3.2, Cholesterol 3.9, Sodium 254.4, Carbohydrate 16.8, Fiber 3, Sugar 6.4, Protein 4.8

TIAN



Tian image

The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 12 ounces)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large yellow onion (about 12 ounces)
2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
1 pint yellow Sungold cherry tomatoes
1/3 cup coarse bread crumbs

Steps:

  • In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  • Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  • Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  • Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  • Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  • Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  • Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  • Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  • Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  • Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  • Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  • With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

TIAN OF PUMPKIN



Tian Of Pumpkin image

Provided by Molly O'Neill

Categories     side dish

Time 1h45m

Yield Four servings

Number Of Ingredients 13

1 5-pound pumpkin, peeled, seeded and cut into 1/2-inch-thick slices
2 leeks
4 carrots, peeled and halved
1 medium-size butternut squash, peeled and cut into large pieces
1/2 teaspoon ground mace
12 shallots, peeled and minced
1 teaspoon olive oil
1/4 cup Sherry vinegar
1/2 cup red wine
1 cup chicken broth, homemade or low-sodium canned
1/2 cup fresh thyme leaves
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 375 degrees. Place the pumpkin, leeks, carrots and squash in a small roasting pan. Sprinkle the pumpkin with mace. Roast the vegetables until tender, about 45 minutes. Let cool. Cut the pumpkin, carrots and squash into thin slices. Set aside.
  • Combine the shallots and olive oil in a saucepan. Cook over medium-low heat until tender, about 5 minutes. Add the vinegar, red wine and 1/2 cup of the chicken broth. Cook over low heat until golden brown, about 30 minutes.
  • Cover the bottom of an oval gratin dish with the shallots. Place the pumpkin, carrots and squash in alternating rows over the shallots. Sprinkle with thyme. Add the remaining chicken broth, salt and pepper. Cover with foil and bake for 25 minutes.

THREE VARIETY SQUASH TIAN



Three Variety Squash Tian image

In this tian -- a French shallow casserole -- a colorful assortment of squash slices are paired with fresh tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 8

1 1/4 pounds assorted squash, such as ‘Costata Romanesco,’ patty pan, yellow, green, and black, sliced 1/8 inch thick
2 medium ripe tomatoes (1 pound), sliced 1/8 inch thick
3 tablespoons olive oil
5 tablespoons homemade or low-sodium canned chicken stock
Salt and freshly ground pepper
2 tablespoons fresh thyme leaves, plus sprigs for garnish
1 cup fresh bread crumbs
2 tablespoons unsalted butter, melted

Steps:

  • Heat oven to 350 degrees. In a 10-inch round gratin dish, arrange squash slices and tomatoes in an overlapping pattern to fill the dish. Brush vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.
  • In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange bread-crumb mixture on top of the vegetables. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from oven, garnish with thyme sprigs, and serve.

VEGETABLE TIAN



Vegetable Tian image

This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons olive oil
1 cup panko bread crumbs
2 cups finely chopped red onion
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons dry red wine
1/2 small butternut squash (about 3/4 pound)
2 large russet potatoes
1 large zucchini
2 large tomatoes
2 tablespoons fresh lemon juice
1-1/2 teaspoons herbes de Provence
1 teaspoon sea salt or Himalayan pink salt
1 teaspoon coarsely ground pepper
1 cup shredded Gruyere cheese
1/2 cup panko bread crumbs
2 tablespoons clarified butter or ghee, melted

Steps:

  • Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 287 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 387mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.

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