Fall Vegetable Tian

November 2, 2015

This Tian is about as easy as anything to make, and about as pretty as anything you’d put on your table this Thanksgiving. What on earth is a Tian, you ask? My sister asked the same thing! I knew it was layered and baked vegetables, but beyond that, I just knew it looked amazing! So, I put Google to work.


Wikipedia, of course, had the answer. (Why is it that the one information source on the internet we are technically not to use and trust, seems to have the answer for everything?) Here's what Wiki had to say: "A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven." And the beauty of it is, it puts to use all those root veggies we get in our weekly CSA. This time, we used sweet and white potatoes, delicata squash, apples, and onion- mostly because that’s what we have an excess of, but also because they slice into uniform size. And food that looks good tastes better!


Out came the indispensible cast iron skillet (my version of an earthenware vessel), and soon the autumn colored bounty was nicely arranged in the skillet, and topped with sage and oregano. I've got to say - sage is a herb I've got a love-hate relationship with. I love its smell, it’s silvery soft leaves, and that it reminds me of fall, but...hate that it can be so difficult to use (difficult for the exact same reasons that I love it).  But after being julienned and sprinkled on the Tian, it turned my love-hate relationship into a love-love relationship. Why? because that sprinkling of sage provided just the amount of fall flavor I was looking for and love.


So...get out your vessel of choice and make this Fall Vegetable Tian. We will for sure be adding it to our Thanksgiving table this year!


                                                                                                        - Hannah

Fall Vegetable Tian – serves 6


  • 1 tablespoon olive oil

  • 1 large onion, thinly sliced

  • 2 cloves garlic, minced

  • 2 Delicata squash, ends and seeds removed

  • 2 large potatoes

  • 2 sweet potatoes

  • 2 apples

  • 10 sage leaves, julienned

  • 1 tablespoon fresh oregano

  • ½ teaspoon salt

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon fresh ground black pepper


  1. Preheat oven to 375°.

  2. Heat oil in a cast iron skillet over medium heat. Add the onions and cook for 5-8 minutes or until softened and translucent. Add the garlic and cook for 1 minute longer. Remove from heat and spread evenly in the bottom of the pan. Set aside.

  3. Using a mandoline, thinly slice the Delicata, potatoes and apples. Place the apples in a bowl of cold water to keep them from turning brown.

  4. Starting at the outer edge of your skillet, begin arranging the Delicata and potatoes in an alternating pinwheel pattern. Place the apples after every third or fourth repetition of squash and potatoes. Repeat until the skillet is packed tightly and filled to the center.

  5. Combine the sage through black pepper and sprinkle over the vegetables. Cover with foil and bake for 35-40 minutes.

  6. Remove foil and bake for an additional 5-8 minutes or until vegetables are cooked through and beginning to brown.

Nutrition info:

218 calories, 3g fat, 45g carbohydrates, 6g fiber, 6g protein


*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce we are able to use in our recipes.


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