Pumpkin or Butternut Squash Tian
Experience the comforting flavors of fall with this decadent Pumpkin or Butternut Squash Tian, a beautifully layered casserole dish that’s as visually stunning as it is delicious. Thin slices of tender pumpkin or butternut squash are paired with caramelized onions and infused with the fragrant warmth of fresh thyme and rosemary. Baked in rich, velvety heavy cream and topped with a golden Parmesan-panko crust, this recipe strikes the perfect balance of creamy and crispy textures. Ready in just over an hour and serving up to six, this tian makes an elegant side dish for holiday dinners or a cozy centerpiece for any autumn meal. Indulge in this savory, herb-infused bake, and elevate your seasonal cooking repertoire with its vibrant colors and irresistible flavors!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) pumpkin or butternut squash
- 1 large yellow onion
- 3 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch round or rectangular baking dish with butter or olive oil.
Peel the pumpkin or butternut squash, and slice it into thin rounds or half-moons, approximately 1/4-inch thick.
Slice the yellow onion into thin rounds. Mince the garlic cloves finely or press them through a garlic press.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and a pinch of salt. Sauté for 8-10 minutes until soft and lightly golden. Stir in the minced garlic, thyme, and rosemary, and cook for 1 more minute until fragrant. Set aside.
In the prepared baking dish, layer the squash and onions vertically, alternating slices of squash with a small amount of the sautéed onions. Overlap the slices slightly for a visually appealing pattern.
Drizzle the remaining 1 tablespoon of olive oil evenly over the layered squash and onions. Sprinkle with salt and black pepper to taste.
Pour the heavy cream evenly over the top of the dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes.
While the tian is baking, mix the grated Parmesan cheese and panko breadcrumbs in a small bowl. Set aside.
After 30 minutes of baking, remove the foil and sprinkle the Parmesan-panko mixture evenly over the top of the tian.
Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the breadcrumbs are golden brown and the squash is tender.
Remove from the oven and let the tian rest for 5 minutes before serving. Garnish with additional fresh thyme or rosemary if desired.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 35.1 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1147 mg | 88% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3361 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
