E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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 Every Day 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. Level Beginner Prep Time 15 Cook Time 45 Serves 8-10 Cook it With Our 12 Inch Chef Collection Everyday Pan 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 Directions Preheat oven to 300 degrees Fahrenheit. Slice all vegetables into ¼-inch rounds or half moons. Heat up butter in a 12 Inch Cast Iron Pan over medium and fry thyme for 3 minutes. Pour into a small bowl with honey and set aside. Arrange vegetables tightly in a circular pattern. Add liquid, then cover and transfer to oven. Bake with lid on for 20 minutes. Remove from the oven and turn temperature up to 425 degrees Fahrenheit. 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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 Every Day 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. Level Beginner Prep Time 15 Cook Time 45 Serves 8-10 Cook it With Our 12 Inch Chef Collection Everyday Pan 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 Directions Preheat oven to 300 degrees Fahrenheit. Slice all vegetables into ¼-inch rounds or half moons. Heat up butter in a 12 Inch Cast Iron Pan over medium and fry thyme for 3 minutes. Pour into a small bowl with honey and set aside. Arrange vegetables tightly in a circular pattern. Add liquid, then cover and transfer to oven. Bake with lid on for 20 minutes. Remove from the oven and turn temperature up to 425 degrees Fahrenheit. 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
