Sides

Winter Squash and Apple Ratatouille

Lodge Cast iron / September 20, 2017

This is an impressive dish to serve family style with a rotisserie chicken on a crisp fall evening.

Many chefs will tell you the best way to make roasted vegetables is to parboil them before throwing them in the oven, but that can take a lot of time. The lid on the Everyday Pan is safe for oven use up to 400 degrees Fahrenheit and makes it easy to give vegetables a quick steam before roasting, which has the same effect as parboiling. 

Prep Time

15 minutes

Cook Time

45 minutes

Servings

8-10

Ingredients

  • ½ large onion 
  • 2-3 medium sweet potatoes 
  • 2-4 baking apples such as Honeycrisp or Braeburn 
  • 1 acorn squash* 
  • ¼ cup butter
  • 4 sprigs thyme
  • 1 teaspoon honey 
  • 2 tablespoons dry white wine or good chicken stock 
  • Kosher salt
*The larger the squash, the tougher the skin will be. You can leave the skin on the smaller ones, but if your store only has large, take the time to peel it. 

Preparation

  1. Preheat oven to 300º F.
  2. Slice all vegetables into ¼-inch rounds or half moons. 
  3. Heat up butter in a 12 inch cast iron skillet over medium and fry thyme for 3 minutes. Pour into a small bowl with honey and set aside. 
  4. Arrange vegetables tightly in a circular pattern. Add liquid, then cover and transfer to oven. 
  5. Bake with lid on for 20 minutes. 
  6. Remove from the oven and turn temperature up to 425º F. Brush vegetables with remaining thyme-honey butter, season liberally with salt, and return to the oven for 15-20 minutes, or until vegetables are soft and starting to brown.
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Winter Squash and Apple Ratatouille

By Lodge Cast iron

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 8-10

Ingredients

  • ½ large onion 
  • 2-3 medium sweet potatoes 
  • 2-4 baking apples such as Honeycrisp or Braeburn 
  • 1 acorn squash* 
  • ¼ cup butter
  • 4 sprigs thyme
  • 1 teaspoon honey 
  • 2 tablespoons dry white wine or good chicken stock 
  • Kosher salt
*The larger the squash, the tougher the skin will be. You can leave the skin on the smaller ones, but if your store only has large, take the time to peel it. 
Winter Squash and Apple Ratatouille

Preparation

  1. Preheat oven to 300º F.
  2. Slice all vegetables into ¼-inch rounds or half moons. 
  3. Heat up butter in a 12 inch cast iron skillet over medium and fry thyme for 3 minutes. Pour into a small bowl with honey and set aside. 
  4. Arrange vegetables tightly in a circular pattern. Add liquid, then cover and transfer to oven. 
  5. Bake with lid on for 20 minutes. 
  6. Remove from the oven and turn temperature up to 425º F. Brush vegetables with remaining thyme-honey butter, season liberally with salt, and return to the oven for 15-20 minutes, or until vegetables are soft and starting to brown.

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/winter-squash-and-apple-ratatouille