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Butternut Squash, Jonagold Apple and Caramelized Onion Tian
The Washington Post Wine Club Butternut Squash, Jonagold Apple and Caramelized Onion Tian

Butternut Squash, Jonagold Apple and Caramelized Onion Tian

Basically a layered vegetable casserole, a tian is baked to tenderness in an earthenware dish.
Wine Pairing
Wine Pairing
5 Tbs. unsalted butter, plus more for the baking dish
1 cup fresh bread crumbs, from 1 to 2 English muffins
1 Tbs. mixed coarsely chopped fresh sage, rosemary and thyme
1 Tbs. extra-virgin olive oil
2 medium or 3 small onions, thinly sliced (about 2 cups)
Kosher salt
12 oz. peeled butternut squash, neck only (from two 2 1⁄2-lb. squashes)
1 to 2 large Jonagold apples, peeled, quartered and cored
1⁄3 cup apple cider
1 tsp. honey
Preheat the oven to 375°. Rub a shallow 2-quart or 2-liter oval baking dish with a little butter. Melt 1 Tbsp. of the butter in a microwave set on LOW. In a small bowl, combine the bread crumbs, 1⁄2 tsp. of the herb mixture and the melted butter, using your fingers to mix thoroughly.

Heat 1 Tbs. of the butter with the olive oil in a skillet over medium-low heat. Add the onions and 1⁄4 tsp. of salt; stir well. Cover and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Uncover the skillet, increase the heat to medium and cook, stirring frequently, until the onions are golden brown, 7 to 8 minutes. Remove the pan from the heat, allow to cool and then spread the onions in the prepared baking dish.

Quarter the squash neck lengthwise. Cut the long pieces crosswise into 1⁄8-inch thick slices. Cut the apple quarters crosswise into 1⁄8-inch thick slices. Arrange a row of overlapping squash slices across the baking dish, propping the slices up at a slight angle. Season with a tiny bit of salt and a sprinkling of the herbs. Next, arrange a row of overlapping apple slices. Season the apples similarly with salt and herbs. Continue arranging alternating rows of squash and apples, seasoning as you go, until the dish is full. Sprinkle any remaining herbs on top.

Heat the remaining 3 Tbs. of butter in a small saucepan over medium-low heat. After the butter melts, continue to cook, swirling the pan occasionally, until the milk solids turn nutty brown, about 3 to 6 minutes. Remove from heat; stir in the cider and honey, scraping up any browned milk solids that have stuck to the bottom of the pan. Drizzle the butter mixture evenly over the tian and top with the bread crumb mixture.

Bake for 50 to 55 minutes, until the entire top is golden brown and the squash and apples are very tender. (Add 5 to 10 minutes to the baking time if using a glass or ceramic baking dish rather than an enameled cast-iron dish.) Let the tian rest for a few minutes, and serve warm.

Adapted from “The Fresh & Green Table,” by Susie Middleton (Chronicle Books, 2012). Tested by Mary Pat Flaherty.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.