Cast Iron Skillet Recipes


Raspberry Rhubarb Crumble

Serves 6


3 cups fresh raspberries

3 cups rhubarb, chopped

Zest and juice from ½ lemon

1/3 cup sugar

1 tbsp cornstarch


½ cup flour

½ cup old-fashioned oats

¼ cup light brown sugar

½ tsp ground cinnamon

½ tsp kosher salt

6 tbsps cold unsalted butter, cubed

Vanilla ice cream, optional, for serving

  1. Preheat your oven to 375°F. Make the filling. In a large bowl, add raspberries, rhubarb, lemon zest and juice, sugar, and cornstarch. Toss to combine. Spread evenly into bottom of your Stargazer Cast Iron skillet.
  2. Make the topping. In another bowl, combine flour, oats, light brown sugar, cinnamon, and salt. Add butter and using your fingers, mix until you have large crumbles. Scatter evenly over fruit, covering
    it completely.
  3. Bake for 30-35 minutes, until fruit juices are bubbling around outside edges. Place under the broiler for 1-2 minutes to brown top. Allow to cool before serving.

Note: The crumble will keep, covered and refrigerated, for up to 1 week. It’s great at room temperature, or you can warm it back in the oven just before serving.

Mexican Spaghetti Squash Skillet

Serves 4-6


1 small spaghetti squash, cut in half with the seeds removed

3 tablespoons extra virgin olive oil, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

1 pound ground beef

1 small onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

Pinch red pepper flakes, or to taste

1 14½-ounce can diced tomatoes (and their juices)

1 15-ounce can pinto (or black beans) beans, drained and rinsed

2 scallions, white and light green parts, chopped

2 tablespoons minced fresh cilantro

2 avocados, pitted and diced, for garnish

Sour cream, for garnish

Shredded Monterey jack cheese, for garnish

Limes, for serving

  1. Preheat your oven to 375°F.
  2. Rub cut sides of squash with 2 tablespoons of olive oil. Season with salt and pepper. Place in your Stargazer Cast Iron skillet, cut-sides down. Bake until the squash is fork tender, about 1 hour. Carefully remove squash from the skillet and place on a plate to cool.
  3. Place your skillet over medium heat. Add ground beef and cook until no longer pink, about 10 minutes. Remove the beef with a slotted spoon and place in a bowl. Drain off the excess grease. Return the skillet to medium heat and add remaining 1 tablespoon of olive oil. Add onions and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic, cumin, coriander, chili powder, and red pepper flakes and cook for another minute. Add tomatoes and pinto (or black beans) beans and stir to combine. Return the meat back to pan and stir again.
  4. Using a fork, shred out strands of spaghetti squash and add to the skillet. Toss to combine. Cook until everything is warmed through, 5-10 minutes. Divide among serving bowls with desired garnishes.

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