Sunday, September 22, 2013

Butternut Squash Tian with Herb Topping for #SundaySupper


I am always on the lookout for vegetarian recipes that make a great side but are also hearty enough to be eaten as a main dish.   This recipe, adapted from Faith Durand’s post on TheKitchn can do both quite admirably.  I decided to pretty it up from the usual casserole by baking it in a spring-form pan and serving it in slices.  And before a load of angry French folk wielding Opinels arrive to object to my use of the word “tian,”  (Bienvenue!) may I just say that I had never heard of the word before I saved the recipe almost a year ago, despite living for three years in France.  After a little research, I do now understand that the tian itself is the vessel AND the vegetable gratin that is cooked in it, so my pan choice probably means that this no longer qualifies as a tian.  What can I say?  It’s still delicious!  And pretty!  How many casseroles can say that?

This week on Sunday Supper, we are celebrating the arrival of Fall with comforting dishes using seasonal ingredients.  Butternut squash is one of my favorites. And so is kale.  Make sure you scroll to the bottom of this recipe to see all the other seasonal dishes on offer.  

Ingredients
For the tian:
About 4lb or 1.9kg whole butternut squash
Olive oil for roasting
1/2 cup or 100g short-grain or arborio rice
1 3/4 oz or 50g freshly grated Grana Padano or Parmesan cheese  
7 oz or 200g smoked cheese
2 large cloves garlic
5-6 large stems curly kale
3 large eggs
Sea salt and freshly ground black pepper

For the herb topping:
1 cup or 80g dried bread crumbs
1 big handful flat leaf parsley, leaves only
Leaves from 3 to 4 sprigs of thyme and/or rosemary (I used some of each.)
1 3/4 oz or 50g freshly grated Grana Padano or Parmesan cheese 
2 tablespoons olive oil

Method
Preheat your oven to 400°F or 200°C and prepare your eventual baking pan or casserole dish by greasing it liberally.  If you have an actual earthenware tian, more power to you!  (My spring-form pan was 8 in or 20cm in diameter and about 3 in or 7 1/2cm deep.)

Peel the butternut squash, scrape the seeds out, and cut it into chunks.  


Pile the squash up in a large roasting pan (not the one you’ve already prepared for baking the finished dish!) and drizzle liberally with olive oil.   Toss the squash around a little so that it is well coated with the oil and then spread the chunks out into one layer.  Sprinkle with flakey sea salt.




Roast for about one hour in your hot oven or until the butternut squash is fork tender and the edges have gone golden.  You'll want to stir it around about half way through. 


While the squash is roasting, boil your rice in salted water with a drizzle of olive oil, just as you would pasta.   Keep a close eye on it.  Since Arborio rice has such a high starch content, it tends to want to boil up and over.  When the rice is just cooked - test a grain or two occasionally – drain the water out and set the rice aside to cool.




Grate all of your cheeses and make sure to divide the Grana Padano pile in half, some for the tian, some for the herb topping.   


Meanwhile, remove the stems from your kale and chop it into small bits. 


Mince your garlic  then sauté it in a little olive oil being careful not to let it color.  Add in the chopped kale and a sprinkle of sea salt.  Cook, covered, until the kale is completely wilted.  Set aside to cool.





To make your breadcrumb topping, add all of the dry ingredients to your food processor and process until it is completely uniform.  

Add in the two tablespoons of olive oil and process again.  Depending on the type of baking dish you use, you may have leftover topping.  Store this in a bag in the freezer.   It can be used for topping baked fish, much like in this delicious Bill Granger recipe.  



When the squash is roasted, remove it from the oven and turn the oven down to 350°F or 180°C.  Mash the squash with a potato masher and set it aside to cool slightly. 


In a large bowl, whisk your eggs and then add in the butternut squash.   Mix well.  

Now add in the rest all of your tian ingredients:  The wilted, garlicky kale, the cooked rice, all of the smoked cheese and the other half of the Grana Padano cheese that wasn’t used in the topping.   Give the whole lot a good couple of grinds of fresh black pepper and then mix well. 



Spoon the mixture into your prepared baking pan and smooth it out.  

Top liberally with the herby breadcrumbs.  As mentioned before, you can bake this in a larger casserole, in which case, you’ll probably use all of the breadcrumbs.  For my smaller, deeper pan, I ended up using just about half.   Pat the herb topping down so it doesn’t fall off later when serving.


Bake for one-hour, covering the top with foil part way through if the breadcrumb topping is getting too browned.  Check that it is cooked through by putting a knife in and leaving it there for about 30 seconds.  The knife should be very hot to the touch when it is removed.  If you are using a shallower casserole dish, this may not take the full hour. 

To remove from the spring-form pan, allow the tian to cool for a few minutes and then run a knife around the sides before releasing the catch.


Run a knife under the tian to loosen it from the base.  


Slide to a serving plate, cut into slices and serve warm. 




Enjoy!


Many thanks to our Sunday Supper host this week, Soni from Soni's Food.  We got news just yesterday that her family has suffered a major loss with the unexpected passing of her father.  If you are so inclined, please keep them in your prayers. 

Sunday Supper Movement

Amazing Breakfasts, Brunches, and Breads
Outstanding Soups, Starters and Sides:
Comforting Main Dishes:
Decadent Desserts:
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49 comments:

  1. Votre tain looks oh so deliiceuse, Stacy. Love the deep orange and yellows in this casserole!

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  2. This is just beautiful and I bet it tastes great. I'm going to have to dig out my spring-form pan!

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  3. I love this! It reminds me of a Butternut Squash Pesto Gratin from Giada that I make a lot in the fall. Pinning!

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  4. I love everything about this dish. It looks hearty and filling.

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  5. Oh my goodness, that crust looks so crunchy, and the color inside? That looks AWESOME! I have to make this.

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  6. I don't care what you call it - I can it fantastic! It's just gorgeous, plus everything in there is like perfection on a plate. I love the height and heft, and think I may have to add it as our vegetarian option at the Thanksgiving table this year, Stacy!

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  7. Whatever the name, this is a gorgeous tart Stacy! We eat a spinach butternut squash pie here a lot, but the addition of rice makes it much heartier.

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  8. What a perfectly beautiful dish! It looks fantastic. I love butternut squash SO much. You call it whatever you like, I'll just call it yummy. :)

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  9. This is stunning! I love butternut squash, and I could dig into this no problem

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  10. Thank you, Kim. I was hoping it would turn out like that! You can't beat the color of roasted butternut. It's all the gorgeous of Fall.

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  11. Thank you, Marjory! I have several of them and use them all the time because finished dishes are so much prettier without a pan.

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  12. Thank you, Brianna. I'll have to look that one up.

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  13. It was, Jennie! We really liked it. I served it with a small pan-fried fillet of sole but it would make a great vegetarian main, with maybe a side salad.

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  14. Stacy, I love this and I love the using my spring-form pan. This is perfect for a potluck and will be making this next weekend!

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  15. What a super autumnal dish, Stacy! Such a yummy and elegant side!

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  16. I do not care if you call it a tian or a casserole because you posted it and it looks delicious!!

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  17. Oh my... what I wouldn't give for this!

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  18. I love butternut squash and I want to eat your whole recipe! I wouldn't share it! Great recipe!!

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  19. This is a really unique recipe, I don't think I've seen something like this yet. I love butternut squash, so this is definitely getting added to my recipe bucket list

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  20. Wow, this sounds so good!! I have been wondering what to do with the butternut squash sitting on my counter, and now I can't wait to make this!

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  21. Wow! Amazing looking recipe. And I love your photos as well. Pinning!

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  22. This looks so good! And I'm totally stealing your clever casserole in a springform pan idea! Who knew a casserole could look so glam?

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  23. Thank you, Conni! I hope you enjoy it.

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  24. I would be most honored if this is part of your Thanksgiving meal, Heather. Thank you so much!

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  25. With the rice, it is a complete meal, Paula. Thank you for your kind words!

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  26. It's one of my very favorite things too, Nicole. Thank you for your kind words!

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  27. I hope your fellow guests enjoy it, Amy!

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  28. Thank you, Liz. It makes a great vegetarian main as well.

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  29. Trade you for some maple pumpkin bars, Sarah!

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  30. Wish you were closer so I could share, Jennifer. If was way too much for two people.

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  31. Thanks, Shaina! It took a while to make all the components but then it mixes together quickly and all that's left to do is bake.

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  32. It was good, Alida! I hope you like it as much as we did!

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  33. Thanks, Martin! And next time I promise to buy white wine to go with it!

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  34. No matter that you call it, it looks wonderful!

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  35. I love the use of the springform pan, and you can call it whatever you want! I had some random guy argue with me on the naming of one of my recipes on Twitter a few weeks ago. So strange. Who cares what it's called, as long as it tastes great, right? I can tell this tastes great!

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  36. I like how you fancied up this casserole with your pan! Need to get some butternut squash now.

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  37. This looks so festive, Stacy. the flavors sound wonderful!

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  38. I know, right, Courtney? It really does make a casserole prettier.

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  39. There you go! The photos rather remind me of the Paula Deen deep pie dishes. But the springform worked great.

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  40. People are so funny about traditional dishes and what goes in them or what they are baked in. I am with you, Lori. As long as it tastes good!

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  41. Thank you, Carla. I usually have in the corner of my kitchen by the potato and onion hanging thingy. They are one of my favorites, even just roasted like in the first step. Forget the tian. :)

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  42. Thank you, Cindy. They were indeed. I would like to try it again with a nice strong and bitey cheddar as well.

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  43. This looks divine! I could eat this ALL right now. I wouldn't have known if TIAN was correct or not - all I know is, it looks great!

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  44. lol, Stacy, I don't care what you call it - this looks delicious! And yes, you made casserole look extremely pretty (a talent I'm lacking). I need to cook with butternut squash, it's one of my favourite things to eat any time of year. This casserole makes me feel all warm 'n cozy just looking at it!

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  45. What a beautiful way to serve this casserole! We love butternut squash, so this will be happening in our kitchen this fall!

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  46. This looks really yummy! I have so much squash this will be the perfect way to use it!

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