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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. 

Prep Time
Cook Time
Ratatouille in dual handle pan on rustic table


  • 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


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Slice all vegetables into ¼-inch rounds or half moons. 
  3. 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. 
  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 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.
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Contributed By: Lodge Cast Iron

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