23 Flavorful Vegetarian Cast Iron Recipes You’ll Love

As the air turns crisp and the leaves start to fall, there’s nothing quite like the comforting warmth of a cast iron skillet loaded with seasonal vegetables and hearty flavors.

Fall is the perfect time to celebrate the vibrant colors, textures, and tastes of autumn produce—from sweet butternut squash and tender Brussels sprouts to crisp apples and earthy mushrooms.

Vegetarian cooking in a cast iron skillet not only enhances flavors but also creates rustic, cozy dishes that are perfect for weeknight dinners, brunches, or even festive gatherings.

With the versatility of cast iron, you can roast, sauté, bake, and even crisp your favorite fall ingredients to perfection.

In this article, we’re sharing 23 fall vegetarian cast iron recipes that range from savory skillet bakes and creamy risottos to hearty stir-fries and sweet autumn desserts.

Each recipe captures the essence of fall, making your meals both satisfying and visually stunning.

23 Flavorful Vegetarian Cast Iron Recipes You’ll Love

Fall is the perfect season to experiment with cozy, comforting vegetarian dishes, and a cast iron skillet is your best friend in the kitchen.

From roasting seasonal vegetables to creating creamy risottos, crispy hash, or even sweet autumn desserts, the possibilities are endless.

With these 23 fall vegetarian cast iron recipes, you can embrace the flavors of the season, impress your family and friends, and enjoy meals that are as wholesome as they are delicious.

Whether you’re a seasoned cast iron cook or just starting out, these recipes will inspire you to make the most of autumn’s bounty in a warm, rustic, and flavorful way.

Autumn Harvest Vegetable Skillet

A warm, hearty dish celebrating the best of fall’s bounty.

This colorful skillet features sweet potatoes, butternut squash, Brussels sprouts, and apples, caramelized to perfection with a touch of maple and fresh herbs.

Perfect for cozy dinners or a show-stopping side.

Ingredients:

• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 apple, cored and chopped
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons toasted pecans (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place a large cast iron skillet over medium heat and add olive oil.
2. Once hot, add the cubed sweet potatoes and butternut squash. Sauté for 8–10 minutes, stirring occasionally, until they begin to soften.
3. Add the Brussels sprouts, apple, and red onion to the skillet. Stir in garlic, maple syrup, smoked paprika, cinnamon, salt, and pepper. Cook for another 5 minutes.
4. Transfer the skillet to the preheated oven and roast for 20–25 minutes, stirring halfway, until all vegetables are tender and caramelized.
5. Remove from oven, sprinkle with fresh rosemary and toasted pecans before serving.

This autumn harvest vegetable skillet is a perfect mix of sweet, savory, and earthy flavors.

The cast iron ensures a beautiful caramelization, giving the dish a rustic, cozy feel that embodies fall on a plate

Creamy Pumpkin Polenta with Sautéed Mushrooms

A creamy, comforting dish where smooth pumpkin-infused polenta meets earthy sautéed mushrooms.

Cooked in a cast iron skillet, this dish is both visually stunning and perfect for chilly fall evenings.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 1 cup pumpkin puree
• ½ cup grated Parmesan or vegan alternative
• 2 tablespoons unsalted butter or olive oil
• 1 tablespoon olive oil (for mushrooms)
• 2 cups cremini or button mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a cast iron skillet, bring the vegetable broth to a boil. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thickened.
2. Stir in pumpkin puree, butter, Parmesan, salt, and pepper. Keep warm over low heat.
3. In a separate skillet, heat olive oil over medium-high heat. Add mushrooms and sauté for 6–8 minutes until golden and slightly crisp. Add shallots, garlic, and thyme during the last 2 minutes. Season with salt and pepper.
4. Spoon the creamy pumpkin polenta onto plates or leave in the skillet for serving. Top with sautéed mushrooms and garnish with fresh parsley.

The richness of pumpkin polenta paired with the umami of mushrooms creates a dish that’s both indulgent and comforting.

The cast iron adds an earthy charm and ensures even, cozy cooking—a fall favorite for vegetarian meals.

Rustic Apple, Carrot & Sage Skillet Bake

This savory-sweet skillet bake combines tender carrots, tart apples, and aromatic sage with creamy ricotta and cheddar.

Baked in cast iron, it develops a golden, bubbly crust that makes it perfect for brunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 3 medium carrots, peeled and thinly sliced
• 2 apples, cored and sliced thin
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• Salt and black pepper, to taste
• ½ cup ricotta cheese
• ½ cup shredded cheddar cheese
• ½ cup breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a cast iron skillet over medium heat. Sauté onions and garlic until translucent, about 3–4 minutes.
2. Add carrots, apples, sage, salt, and pepper. Cook for 8–10 minutes until the carrots are just tender.
3. Remove from heat and dollop ricotta cheese over the mixture. Sprinkle cheddar evenly on top.
4. In a small bowl, combine breadcrumbs with melted butter and sprinkle over the skillet bake.
5. Transfer skillet to the oven and bake for 15–20 minutes, or until the top is golden and bubbly.

This rustic apple, carrot, and sage skillet bake is a symphony of sweet and savory flavors.

The cast iron ensures even cooking and a perfectly crisp topping, making it a standout dish for any fall meal.

Skillet Ratatouille with Roasted Autumn Vegetables

A hearty, colorful take on classic ratatouille with the added warmth of fall vegetables like butternut squash, sweet potatoes, and parsnips.

Slow-roasted in a cast iron skillet, the flavors meld beautifully, making it a comforting vegetarian main or side dish.

Ingredients:

• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 small eggplant, cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a large cast iron skillet over medium heat.
2. Add onions and garlic, sauté for 3–4 minutes until fragrant.
3. Add squash, sweet potato, eggplant, and bell peppers. Cook for 8–10 minutes until slightly softened.
4. Stir in zucchini, diced tomatoes, thyme, oregano, salt, and pepper. Mix well.
5. Transfer skillet to oven and roast for 20–25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
6. Garnish with fresh basil before serving.

This fall ratatouille offers a vibrant mix of textures and flavors.

The cast iron ensures even roasting, creating a caramelized, hearty dish that’s perfect for chilly evenings.

Cheesy Skillet Cauliflower and Leek Gratin

A creamy, cheesy gratin featuring roasted cauliflower, sweet leeks, and a golden breadcrumb topping.

Perfect as a comforting side or a main dish, this cast iron bake highlights the best flavors of fall.

Ingredients:

• 2 tablespoons olive oil
• 1 head cauliflower, cut into florets
• 2 leeks, cleaned and sliced thin
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• 1 cup heavy cream or plant-based cream
• 1 cup shredded Gruyère or cheddar cheese
• ½ cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a cast iron skillet over medium heat.
2. Add leeks and garlic, sauté for 3–4 minutes until softened.
3. Add cauliflower florets, thyme, salt, and pepper. Cook for 5–6 minutes until lightly browned.
4. Pour cream over the vegetables, sprinkle shredded cheese evenly on top.
5. Mix breadcrumbs with melted butter and sprinkle over the cheese.
6. Bake in the oven for 20–25 minutes, or until the top is golden and bubbly.

This cheesy cauliflower and leek gratin is rich, comforting, and full of autumnal flavor.

The cast iron adds a rustic charm while ensuring even cooking and a beautifully golden crust.

Sweet Potato, Kale, and Chickpea Skillet

A protein-packed, nutrient-dense fall skillet featuring roasted sweet potatoes, kale, and spiced chickpeas.

This dish is vibrant, wholesome, and easy to make in one cast iron skillet.

Ingredients:

• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili flakes
• Salt and black pepper, to taste
• 3 cups chopped kale
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons toasted pumpkin seeds (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread in a cast iron skillet and roast for 15 minutes.
2. In a bowl, mix chickpeas with smoked paprika, cumin, chili flakes, salt, and pepper. Add to the skillet and roast for another 10–12 minutes.
3. Reduce oven heat to 350°F (175°C). Add kale and garlic to the skillet, drizzle with remaining olive oil, and toss to combine. Roast for 5–7 minutes until kale is wilted.
4. Remove from oven, squeeze lemon juice over the dish, and sprinkle with pumpkin seeds if desired.

This sweet potato, kale, and chickpea skillet is both satisfying and nutritious.

The cast iron roasting creates slightly crisp edges and deep flavor, making it a perfect fall vegetarian dinner

Caramelized Onion, Apple, and Goat Cheese Skillet Tart

A savory-sweet skillet tart that combines caramelized onions, tart apples, and creamy goat cheese on a flaky puff pastry base.

Perfect as a brunch centerpiece or elegant dinner starter, baked in cast iron for even crisping.

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 apples, thinly sliced
• 1 tablespoon brown sugar
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• 1 sheet puff pastry, thawed
• 4 oz goat cheese, crumbled
• 1 egg, beaten (for egg wash)
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a cast iron skillet over medium heat.
2. Add onions and cook for 10–12 minutes until soft and caramelized. Stir in apples, brown sugar, thyme, salt, and pepper. Cook for 5 more minutes.
3. Roll puff pastry to fit the skillet. Lay pastry in the skillet and gently fold edges over the filling.
4. Sprinkle crumbled goat cheese over the top. Brush edges of pastry with beaten egg.
5. Bake for 20–25 minutes until pastry is golden and puffed. Garnish with fresh parsley before serving.

This caramelized onion and apple tart is a perfect balance of sweet, savory, and tangy flavors.

Cooking in cast iron ensures a crisp, golden base and rustic presentation ideal for fall entertaining.

Harvest Skillet Stuffed Peppers

Bell peppers are stuffed with a flavorful mixture of quinoa, roasted squash, cranberries, and pumpkin seeds, then baked in a cast iron skillet for a comforting fall meal full of color and nutrition.

Ingredients:

• 4 large bell peppers, tops removed and seeded
• 1 cup cooked quinoa
• 1 cup roasted butternut squash, diced
• ¼ cup dried cranberries
• 2 tablespoons pumpkin seeds
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• ½ cup shredded cheddar or vegan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a cast iron skillet over medium heat. Sauté onion and garlic until soft.
2. In a bowl, combine cooked quinoa, roasted squash, cranberries, pumpkin seeds, smoked paprika, salt, and pepper. Stir in sautéed onions and garlic.
3. Stuff the bell peppers with the quinoa mixture. Place peppers in the skillet.
4. Top with shredded cheese if desired. Cover skillet with foil and bake for 25–30 minutes. Remove foil for the last 5 minutes to brown the tops.

These harvest stuffed peppers are nutrient-packed, visually stunning, and bursting with fall flavors.

The cast iron keeps them evenly baked and perfectly tender.

Sweet Potato and Black Bean Skillet Chili

A hearty, warming vegetarian chili featuring sweet potatoes, black beans, and roasted red peppers, cooked in a cast iron skillet.

Full of spices and rich textures, it’s a perfect dish for a cozy fall night.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and black pepper, to taste
• 2 cups vegetable broth
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large cast iron skillet over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.
2. Add sweet potatoes, bell pepper, smoked paprika, cumin, chili powder, salt, and pepper. Stir to coat evenly.
3. Add black beans, diced tomatoes, and vegetable broth. Bring to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until sweet potatoes are tender.
4. Garnish with fresh cilantro before serving.

This sweet potato and black bean chili is rich, flavorful, and filling.

Cooking in cast iron adds depth and warmth, making it a quintessential fall comfort dish.

Autumn Farro Skillet with Roasted Vegetables

A hearty, nutty farro dish with roasted fall vegetables like carrots, Brussels sprouts, and butternut squash.

This one-pan cast iron meal is perfect for a warm, filling dinner or a make-ahead lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 cup farro, rinsed
• 1 small butternut squash, peeled and cubed
• 2 carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons toasted pumpkin seeds
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
2. Add farro and toast for 2–3 minutes. Stir in butternut squash, carrots, Brussels sprouts, thyme, smoked paprika, salt, and pepper.
3. Pour in vegetable broth and bring to a simmer. Cover skillet with foil and transfer to the oven. Bake for 25–30 minutes until farro is tender and liquid is absorbed.
4. Remove from oven, sprinkle with pumpkin seeds and fresh parsley before serving.

This autumn farro skillet is hearty, wholesome, and full of earthy fall flavors.

The cast iron skillet ensures even cooking and a rustic, comforting presentation.

Skillet Roasted Cauliflower Steaks with Herb Sauce

Thick cauliflower steaks roasted in cast iron until golden and tender, served with a bright, herbaceous sauce.

A simple yet elegant vegetarian dish that celebrates fall produce.

Ingredients:

• 1 large cauliflower, sliced into ½-inch “steaks”
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil (for sauce)

Instructions:

1. Preheat oven to 425°F (220°C). Brush cauliflower steaks with olive oil and season with salt, pepper, and smoked paprika.
2. Heat a cast iron skillet over medium-high heat. Sear cauliflower steaks for 3–4 minutes per side until golden.
3. Transfer skillet to the oven and roast for 12–15 minutes until tender.
4. In a small bowl, whisk together parsley, lemon juice, Dijon mustard, and olive oil to make the herb sauce. Drizzle over roasted cauliflower steaks before serving.

These roasted cauliflower steaks are tender, flavorful, and perfect for fall.

The cast iron skillet ensures a caramelized crust, while the herb sauce adds freshness and brightness.

Sweet Potato and Lentil Skillet Curry

A cozy, spiced curry featuring sweet potatoes, red lentils, and coconut milk.

Cooked entirely in a cast iron skillet, it’s a warming, hearty vegetarian meal for fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon cumin
• Salt and black pepper, to taste
• 2 cups vegetable broth
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a cast iron skillet over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Add sweet potatoes, red lentils, curry powder, cumin, salt, and pepper. Stir to coat evenly.
3. Pour in diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cover. Cook for 25–30 minutes until lentils and sweet potatoes are tender, stirring occasionally.
4. Garnish with fresh cilantro before serving.

This sweet potato and lentil skillet curry is warming, creamy, and full of autumn spices.

The cast iron skillet provides even heat, making the flavors rich and well-developed—perfect for a cozy fall meal.

Butternut Squash and Sage Skillet Gnocchi

A cozy, comforting dish of pan-seared gnocchi tossed with roasted butternut squash, crispy sage, and a touch of brown butter.

Perfect for a hearty fall dinner that’s quick yet elegant.

Ingredients:

• 1 pound potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cups butternut squash, peeled and cubed
• 3 tablespoons unsalted butter
• 8–10 fresh sage leaves
• Salt and black pepper, to taste
• ¼ cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a cast iron skillet and roast for 20 minutes until tender.
2. Meanwhile, heat remaining olive oil in another skillet over medium heat. Sear gnocchi for 2–3 minutes per side until golden brown.
3. In the same skillet as the squash, melt butter over medium heat. Add sage leaves and cook until crispy, about 1–2 minutes.
4. Combine roasted squash and seared gnocchi in the skillet. Toss gently in the sage butter. Sprinkle with Parmesan before serving.

This butternut squash gnocchi skillet is warm, hearty, and perfect for fall.

The cast iron ensures even roasting, and the crispy sage adds aromatic, autumnal flavor.

Autumn Mushroom and Farro Skillet Bake

A savory, earthy one-pan meal featuring nutty farro, wild mushrooms, caramelized onions, and fresh herbs, baked in cast iron for a cozy fall dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 cup farro, rinsed
• 3 cups vegetable broth
• 2 cups mixed mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• Salt and black pepper, to taste
• ½ cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a cast iron skillet over medium heat. Sauté onion and garlic for 3–4 minutes.
2. Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release their moisture and begin to brown, about 6–8 minutes.
3. Stir in farro and pour in vegetable broth. Bring to a simmer, then transfer skillet to the oven and cover with foil. Bake for 25–30 minutes, or until farro is tender.
4. Remove from oven, sprinkle with Parmesan, and serve hot.

This autumn mushroom and farro skillet bake is earthy, hearty, and perfect for a vegetarian main course.

The cast iron ensures even cooking and a rustic, comforting presentation.

Apple, Pear, and Cranberry Skillet Crisp

A sweet and tart fall dessert featuring caramelized apples, pears, and cranberries topped with a golden oat crumble, baked in a cast iron skillet for a rustic, cozy treat.

Ingredients:

• 2 tablespoons butter or coconut oil
• 2 apples, peeled and sliced
• 2 pears, peeled and sliced
• ½ cup fresh or frozen cranberries
• ¼ cup maple syrup or brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup rolled oats
• ¼ cup flour (all-purpose or almond flour)
• 3 tablespoons brown sugar
• 3 tablespoons butter, melted

Instructions:

1. Preheat oven to 375°F (190°C). Melt 2 tablespoons butter in a cast iron skillet over medium heat. Add apples, pears, cranberries, maple syrup, cinnamon, and nutmeg. Cook for 5–7 minutes until slightly softened.
2. In a bowl, mix oats, flour, brown sugar, and melted butter to create the crumble topping.
3. Sprinkle crumble evenly over the fruit mixture. Bake in the oven for 20–25 minutes until the topping is golden brown and crispy.
4. Serve warm, optionally with vanilla ice cream or whipped cream.

This apple, pear, and cranberry skillet crisp is a perfect fall dessert.

The cast iron skillet gives it a rustic charm and ensures even baking, creating a sweet, caramelized, and cozy treat.

Roasted Root Vegetable and White Bean Skillet

A warm, earthy dish of roasted root vegetables—carrots, parsnips, and sweet potatoes—combined with protein-packed white beans.

Perfect for a hearty fall dinner, all cooked in one cast iron skillet.

Ingredients:

• 2 tablespoons olive oil
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a cast iron skillet over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
2. Add carrots, parsnips, and sweet potato. Stir in thyme, smoked paprika, salt, and pepper. Roast in the oven for 25–30 minutes until vegetables are tender.
3. Remove skillet from oven, stir in white beans, and cook an additional 5 minutes to heat through.
4. Garnish with fresh parsley and serve warm.

This roasted root vegetable and white bean skillet is hearty, filling, and full of fall flavors.

The cast iron skillet ensures even roasting and a rustic presentation.

Pumpkin, Spinach, and Ricotta Skillet Bake

A creamy, comforting vegetarian skillet bake with roasted pumpkin, sautéed spinach, and ricotta cheese, topped with a golden breadcrumb crust.

Ideal for a cozy fall brunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 2 cups pumpkin, peeled and diced
• 3 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 teaspoon fresh sage, chopped
• 1 cup ricotta cheese
• ½ cup shredded mozzarella or cheddar
• ½ cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a cast iron skillet over medium heat. Sauté onion and garlic until translucent.
2. Add pumpkin and sage. Cook for 8–10 minutes until pumpkin begins to soften. Stir in spinach and cook until wilted.
3. Remove skillet from heat. Dollop ricotta cheese evenly over the vegetable mixture. Sprinkle mozzarella on top.
4. Mix breadcrumbs with melted butter and sprinkle over the top. Bake in the oven for 20–25 minutes until golden and bubbly.

This pumpkin, spinach, and ricotta skillet bake is rich, creamy, and perfect for fall.

The cast iron ensures even cooking and a beautifully browned crust.

Fall Vegetable and Polenta Skillet

A one-pan fall dish combining creamy polenta with roasted autumn vegetables like mushrooms, zucchini, and bell peppers, all cooked in a cast iron skillet for a satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• Salt and black pepper, to taste
• ½ cup grated Parmesan or vegan alternative

Instructions:

1. In a cast iron skillet, bring vegetable broth to a boil. Gradually whisk in polenta and reduce heat to low. Cook, stirring frequently, for 20–25 minutes until thick and creamy.
2. In another skillet, heat olive oil over medium-high heat. Sauté onion and garlic for 3–4 minutes, then add mushrooms, zucchini, and bell pepper. Cook until vegetables are tender. Season with thyme, salt, and pepper.
3. Spoon the roasted vegetables over the creamy polenta in the skillet. Sprinkle with Parmesan before serving.

This fall vegetable and polenta skillet is warm, comforting, and full of seasonal flavors.

The cast iron skillet creates a rustic presentation and ensures perfect texture.

Skillet Autumn Vegetable Risotto

A creamy, comforting risotto packed with fall vegetables like butternut squash, mushrooms, and kale.

Cooking in a cast iron skillet gives it a rich, even texture with a slightly caramelized bottom.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 cup butternut squash, diced
• 1 cup mushrooms, sliced
• 3 cups vegetable broth, warmed
• 1 cup chopped kale
• ½ cup grated Parmesan or vegan alternative
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a cast iron skillet over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.
2. Add Arborio rice and toast for 2 minutes, stirring frequently.
3. Stir in butternut squash and mushrooms. Gradually add warm vegetable broth, one ladle at a time, stirring constantly until rice absorbs the liquid. Repeat until rice is tender and creamy, about 20 minutes.
4. Fold in kale, Parmesan, thyme, salt, and pepper. Cook for an additional 2–3 minutes until kale is wilted.
5. Serve warm, garnished with extra Parmesan if desired.

This autumn vegetable risotto is creamy, hearty, and rich in fall flavors.

The cast iron skillet ensures even cooking and a perfect, slightly caramelized base.

Skillet Roasted Brussels Sprouts and Sweet Potato Hash

A savory fall hash with caramelized Brussels sprouts, sweet potatoes, and onions.

Cooked in a cast iron skillet for crispy edges and full flavor, it’s perfect for breakfast, brunch, or dinner.

Ingredients:

• 2 tablespoons olive oil
• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a cast iron skillet over medium-high heat. Add sweet potatoes and cook for 8–10 minutes, stirring occasionally.
2. Add Brussels sprouts, onion, garlic, smoked paprika, salt, and pepper. Sauté until vegetables are tender and slightly caramelized, about 10 more minutes.
3. Garnish with fresh parsley before serving.

This Brussels sprouts and sweet potato hash is crispy, savory, and full of autumn flavors.

Cooking in a cast iron skillet gives it a perfect, caramelized texture.

Skillet Apple, Pear, and Walnut Bake

A warm, rustic dessert with caramelized apples, pears, and crunchy walnuts baked in a cast iron skillet.

It’s a cozy fall dessert that’s easy to make and perfect for serving straight from the oven.

Ingredients:

• 2 tablespoons butter or coconut oil
• 2 apples, peeled and sliced
• 2 pears, peeled and sliced
• ½ cup chopped walnuts
• ¼ cup maple syrup or brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup rolled oats
• 2 tablespoons flour
• 2 tablespoons melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Melt 2 tablespoons butter in a cast iron skillet over medium heat. Add apples, pears, maple syrup, cinnamon, and nutmeg. Cook for 5–7 minutes until slightly softened.
2. In a bowl, mix oats, flour, walnuts, and melted butter. Sprinkle evenly over the fruit mixture.
3. Bake in the oven for 20–25 minutes until the topping is golden and crisp. Serve warm.

This apple, pear, and walnut skillet bake is a sweet, cozy fall dessert.

The cast iron skillet ensures even baking and creates a rustic, caramelized finish.

Skillet Butternut Squash and Spinach Lasagna

A comforting, layered vegetarian lasagna featuring roasted butternut squash, sautéed spinach, and a creamy ricotta sauce, all baked in a cast iron skillet for a rustic touch.

Ingredients:

• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed
• 3 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• ½ cup shredded mozzarella
• 6–8 no-boil lasagna noodles
• 1 teaspoon fresh thyme
• Salt and black pepper, to taste
• 1 cup marinara sauce

Instructions:

1. Preheat oven to 375°F (190°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast in a skillet for 15–20 minutes until tender.
2. In the same skillet, sauté onion and garlic in remaining olive oil. Add spinach and cook until wilted.
3. Spread a thin layer of marinara sauce on the bottom of the cast iron skillet. Layer noodles, roasted squash, spinach mixture, ricotta, and mozzarella. Repeat layers until ingredients are used, finishing with mozzarella on top.
4. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.

This skillet lasagna is rich, creamy, and perfect for fall.

The cast iron ensures even baking and a rustic, comforting presentation.

Autumn Vegetable and Chickpea Skillet Stir-Fry

A quick, colorful fall stir-fry with chickpeas, roasted carrots, Brussels sprouts, and bell peppers.

Seasoned with warm spices and cooked in cast iron for a slightly crispy, flavorful finish.

Ingredients:

• 2 tablespoons olive oil
• 1 cup carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a cast iron skillet over medium-high heat. Add carrots and Brussels sprouts, cooking for 8–10 minutes until slightly tender.
2. Add bell pepper, chickpeas, garlic, smoked paprika, cumin, salt, and pepper. Sauté for 5–7 minutes until vegetables are cooked through and slightly caramelized.
3. Garnish with fresh parsley and serve warm.

This autumn vegetable and chickpea stir-fry is vibrant, healthy, and full of fall flavors.

The cast iron skillet creates a slightly crisp texture and deep, roasted taste.