Autumn Vegan Tian with Butternut Squash by @le.renard.et.les.raisins

40 min

2 servings

🎃

600 g

Butternut squash

🥓

100 g

Vegan ham

🫘

100 g

Smoked tofu

🧀

100 g

Vegan cheese slices

🌿

5 g

Sage

🧅

300 g

Onion

🫗

15 ml

Cooking oil

🧂

1.5 g

Salt

💧

5 ml

Water

  1. Peel
    • butternut squash

    Peel the butternut squash and slice about 10 thin rounds of similar diameter.

  2. Slice
    • onion
    • fresh sage

    Thinly slice the 2 onions and set aside the sage leaves.

  3. Heat
    • cooking oil

    Heat 1 tablespoon of cooking oil in the frying pan.

  4. Add
    • onion
    • salt

    Add the sliced onions and season lightly with salt.

  5. Stir
    • onion

    Stir the onions and cook for 3 to 5 minutes.

  6. Add
    • butternut squash
    • fresh sage

    Add the butternut slices and fresh sage to the pan.

  7. Season
    • salt
    • water

    Season lightly with salt and add 1 teaspoon of water.

  8. Cook
    • butternut squash
    • onion
    • fresh sage

    Cover the pan and cook the vegetables for 10 minutes.

  9. Preheat

    Preheat the oven to 180°C / 350°F and choose the smallest round ovenproof baking dish available.

  10. Arrange
    • butternut squash
    • vegan sliced cheese
    • vegan ham

    Arrange butternut, vegan cheese, and vegan ham or smoked tofu in an overlapping rosette.

  11. Scatter
    • onion
    • fresh sage

    Scatter the cooked onions and sage over the rosette.

  12. Bake

    Bake for 5 minutes at 180°C / 350°F.

  13. Cook
    • vegan sliced cheese

    Turn on the grill setting and cook for 5 additional minutes until the cheese is melted and lightly browned.

Autumn Vegan Tian with Butternut Squash by @le.renard.et.les.raisins

40 min

2 servings

🎃

600 g

Butternut squash

🥓

100 g

Vegan ham

🫘

100 g

Smoked tofu

🧀

100 g

Vegan cheese slices

🌿

5 g

Sage

🧅

300 g

Onion

🫗

15 ml

Cooking oil

🧂

1.5 g

Salt

💧

5 ml

Water

Preparation Steps

  1. Step 1/13

    Peel the butternut squash and slice about 10 thin rounds of similar diameter.

    🎃butternut squash
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Thinly slice the 2 onions and set aside the sage leaves.

    🧅onion
    🌿fresh sage
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Heat 1 tablespoon of cooking oil in the frying pan.

    🫗cooking oil
    🍳frying pan with lid

  4. Step 4/13

    Add the sliced onions and season lightly with salt.

    🧅onion
    🧂salt
    🍳frying pan with lid
    🥄spatula

  5. Step 5/13

    Stir the onions and cook for 3 to 5 minutes.

    🧅onion
    🍳frying pan with lid
    🥄spatula

  6. Step 6/13

    Add the butternut slices and fresh sage to the pan.

    🎃butternut squash
    🌿fresh sage
    🍳frying pan with lid
    🥄spatula

  7. Step 7/13

    Season lightly with salt and add 1 teaspoon of water.

    🧂salt
    💧water
    🍳frying pan with lid

  8. Step 8/13

    Cover the pan and cook the vegetables for 10 minutes.

    🎃butternut squash
    🧅onion
    🌿fresh sage
    🍳frying pan with lid

  9. Step 9/13

    Preheat the oven to 180°C / 350°F and choose the smallest round ovenproof baking dish available.

    🍳round ovenproof baking dish

  10. Step 10/13

    Arrange butternut, vegan cheese, and vegan ham or smoked tofu in an overlapping rosette.

    🎃butternut squash
    🧀vegan sliced cheese
    🥓vegan ham
    🫘smoked tofu
    🍳round ovenproof baking dish

  11. Step 11/13

    Scatter the cooked onions and sage over the rosette.

    🧅onion
    🌿fresh sage
    🍳round ovenproof baking dish

  12. Step 12/13

    Bake for 5 minutes at 180°C / 350°F.

    🍳round ovenproof baking dish

  13. Step 13/13

    Turn on the grill setting and cook for 5 additional minutes until the cheese is melted and lightly browned.

    🧀vegan sliced cheese
    🍳round ovenproof baking dish

Composition

Ingredients

Types

Vegetables, Plant-based protein, Fats and oils, Seasonings, Liquids

Ingredients

Butternut squash, Vegan ham, Smoked tofu, Vegan cheese slices, Sage, Onion, Cooking oil, Salt, Water

Notes

Butternut squash (half a butternut, peeled and sliced thinly), Vegan ham (or smoked tofu, thin slices, amount not given), Smoked tofu (alternative to vegan ham, thin slices, amount not given), Vegan cheese slices (amount not given), Sage (amount not given), Onion (sliced), Cooking oil (amount not given), Salt (to taste, used twice during cooking), Water (1 teaspoon, added to the pan with the butternut)

Allergens

Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

290 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 27g, Fat: 15g, Fiber: 6g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 710mg, Calcium: 180mg, Iron: 2.8mg

Vitamins

Vitamin A: 900µg, Vitamin C: 30mg, Vitamin B12: 0.6µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, frying pan with lid, round ovenproof baking dish, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Autumn dinner, Weeknight meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Provence

Various

Aspect

Texture

Tender, Melty, Soft, Caramelized

Flavors

Sweet, Savory, Smoky, Herbal, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 1 month (Freeze in an airtight container,Thaw in the fridge before reheating)