VEGETABLE TIAN
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
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.
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
SOUTH INDIAN-ISH BUTTERNUT SQUASH
My mom's sweet-and-sour squash is one of her oldest and most requested dishes. But just like you can't expect Beyonce to sing "Single Ladies" at every single concert, my mom can't be held down to just one preparation of squash. That's where this many-textured and -colored recipe comes in, in which squash gets the Southern Indian flavor treatment, with earthy fried curry leaves, black mustard seeds, and coriander. The crunchy, astringent spices go great with the mellow sweetness of the squash.
Provided by Priya Krishna
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
- Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.
PUMPKIN OR BUTTERNUT SQUASH TIAN
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
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
Categories Casserole/Gratin Squash
Number Of Ingredients 17
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.
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