Best Tian Of Pumpkin Recipes

Pumpkin or Butternut Squash Tian image

Provided by evelynathens

Categories Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 cups pumpkin or 8 cups butternut squash, cut into 1 inch chunks
flour
1/2 teaspoon crumbled dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup parmesan cheese, grated
1 garlic clove, minced
1/3 cup olive oil

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.

Tian Of Pumpkin image

Provided by Molly O'Neill

Categories side dish

Time 1h45m

Yield Four servings

Number Of Ingredients 13

1 5-pound pumpkin, peeled, seeded and cut into 1/2-inch-thick slices
2 leeks
4 carrots, peeled and halved
1 medium-size butternut squash, peeled and cut into large pieces
1/2 teaspoon ground mace
12 shallots, peeled and minced
1 teaspoon olive oil
1/4 cup Sherry vinegar
1/2 cup red wine
1 cup chicken broth, homemade or low-sodium canned
1/2 cup fresh thyme leaves
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

Preheat the oven to 375 degrees. Place the pumpkin, leeks, carrots and squash in a small roasting pan. Sprinkle the pumpkin with mace. Roast the vegetables until tender, about 45 minutes. Let cool. Cut the pumpkin, carrots and squash into thin slices. Set aside.
Combine the shallots and olive oil in a saucepan. Cook over medium-low heat until tender, about 5 minutes. Add the vinegar, red wine and 1/2 cup of the chicken broth. Cook over low heat until golden brown, about 30 minutes.
Cover the bottom of an oval gratin dish with the shallots. Place the pumpkin, carrots and squash in alternating rows over the shallots. Sprinkle with thyme. Add the remaining chicken broth, salt and pepper. Cover with foil and bake for 25 minutes.