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Replace your sugary sweet potato casserole with a new squash side dish that's an easy, delicious addition for your Thanksgiving! This amazing delicata squash tian with apples and onions is sure to become a holiday favorite!

Roasted Delicata Squash, Apple, and Onion Tian

Bruce Bradley
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Salads & Sides
Cuisine French
Servings 8 -10 servings


  • 2 delicata squash
  • 2-3 medium red onions
  • 3-4 granny smith apples small, peeled and cored
  • 1 lemon juiced
  • 4 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 2 T. butter melted
  • ¼ cup maple syrup or honey
  • ½ teaspoon rosemary chopped
  • ½ teaspoon marjoram chopped
  • Salt and pepper to taste
  • Butter or coconut oil to grease casserole dish


  • Preheat your oven to 425F degrees.
  • Get out a large casserole dish (15x10) and a pie plate for any extras. A couple smaller casserole dishes can work too.
  • Prepare your vegetables and fruit. Wash the squash. Cut off its ends and cut it in half (NOT lengthwise—cut around the squash's middle.) Using an apple corer remove the seeds from the squash and set aside. Wash, peel, and core your apples. Skin your red onions and cut off their ends.
  • Prepare your baking dish(es) by greasing lightly with butter or coconut oil.
  • Mix together the lemon juice, olive oil, cinnamon, butter, and maple syrup and set this dressing aside.
  • Cut the cored squash, apples, and onions into thin slices (no thicker than ¼ inch).
  • Now assemble your tian! Starting with a slice of delicata squash add a slice of apple then onion and set it on a plate. Make stacks and stacks of these little squash, apple, onion bundles.
  • Fan out these bundles (almost like you're playing solitaire with them) and place them in your greased casserole dish. Try to get them somewhat evenly spaced, but it doesn't have to be perfect.
  • Once you've lined your entire casserole dish with these bundles drizzle the dressing over your tian.
  • Finally, season with rosemary, marjoram, and black pepper. I don't season with salt at this point—in fact, I usually let my guests season their own food with salt since tastes can really vary. If you do want to add salt, I wouldn’t add more than ½ teaspoon over the entire dish.
  • Bake in a preheated 425F oven for 15 minutes. If the casserole dish is getting too dry sprinkle with some water, vegetable stock, or apple juice. You want the dish moist not wet.
  • Bake for another 10-15 minutes or until the edges of the squash, apples, and onions start to brown.
  • Remove from the oven and let the tian cool for a few minutes before serving. Enjoy!


We recommend using organic ingredients when possible.
If you’ve only got one oven, and all the other sides are cooking at 350F, just cook your tian at 350F. You may need to lengthen the cook time a little. Or when all the other sides are done, you can crank up the oven to 425F to get the veggies tender and slightly browned a little quicker.
Did you make this recipe?Let us know how it was!