Autumn Skillet Mix: Butternut Squash, Brussels Sprouts & Apples Perfect Fall Flavors

Sometimes the best cooking discoveries happen when you stop following the rules. I've always wanted to master authentic paella, but my Smithey carbon steel paella pan has become something far more versatile - a powerhouse for grilling seasonal produce that brings restaurant-quality results to backyard cooking.

Featured Premium Gear I Used:

• Smithey Carbon Steel Paella Pan - 17-inch diameter fits perfectly on Weber Spirit grill attachments
• La Padella Saute Oil from CORTO - High-heat cooking oil designed for professional-grade sautéing
• Made In Chef's Knife - Precision cutting for consistent vegetable prep
• MÄNNKITCHEN Pepper Cannon - Heavy-duty pepper mill for fresh-ground seasoning
• Weber Spirit Grill - Versatile outdoor cooking platform with wok attachment compatibility

Why This Fall Saute Recipe Works

The magic happens in the layered cooking process and the balance of sweet and tart flavors. Brussels sprouts get that deep caramelization when cooked cut-side down without moving them - a technique most home cooks ignore ... thinking it's good enough to just get them "soft". The butternut squash similarly can develop crispy golden edges while maintaining its structure, and the Granny Smith apples provide crucial tartness that balances the natural sweetness of the maple syrup finish.

Using the paella pan on the Weber Spirit creates even heat distribution across the entire surface since there are actually multiple burners, not just one single heat source. This is something you can't easily achieve in a standard skillet when cooking on a stove or especially over fire. The wide, shallow design allows the Brussels sprouts to caramelize rather than steam since the Sear Zone gets things really hot, developing complex flavors that make this dish memorable.

Then we can turn the heat down to allow the fall sauté to simmer, giving the other flavors time to come together nicely.

Grilled Autumn Skillet: Caramelized Squash, Brussels Sprouts & Apples with Maple Finish

This recipe combines seasonal produce from Michigan using high-heat techniques that develop deep caramelization while maintaining individual textures and flavors throughout the dish.

Ingredients (4 servings):

• 2 cups butternut squash, peeled & diced (½-inch cubes)
• 2 cups Brussels sprouts, halved
• 2 Honeycrisp or Granny Smith apples, cut into wedges (skin on)
• 2 tbsp La Padella Saute oil (or bacon fat, if using bacon)
• 1 tbsp butter
• 2 cloves garlic, minced
• 2–3 sprigs fresh thyme or 6–8 sage leaves
• ¼ cup apple cider (or white wine/chicken stock)
• 2 tbsp maple syrup or balsamic glaze (for finishing)
• Fresh ground pepper from Pepper Cannon
• Salt to taste
• Optional: 4 slices bacon or ½ cup pancetta, cooked crisp & crumbled
• Optional: ¼ cup toasted pecans or walnuts
• Optional: Crumbled goat cheese or shaved Parmesan

Directions:

1. Prep: Dice squash, halve Brussels, and cut apples into wedges using your Made In chef's knife.
2. Crisp the Brussels: Heat paella pan over medium-high on Weber Spirit. Add 1 tbsp oil. Place Brussels sprouts cut-side down. Cook undisturbed 3–4 minutes until deeply caramelized. Remove & set aside.
3. Cook the squash: Add another splash of oil to the same pan. Toss in squash cubes. Season with salt & pepper. Cook 8–10 minutes, stirring occasionally, until golden and just tender.
4. Add apples: Stir in apple wedges. Cook 3–4 minutes, just until they start to soften but still hold shape.
5. Bring it together: Return Brussels to pan. Add butter, garlic, and herbs. Stir until fragrant (about 1 minute).
6. Deglaze: Pour in apple cider, scraping up any browned bits. Let liquid mostly cook off (2–3 minutes).
7. Finish: Drizzle with maple syrup or balsamic glaze. Adjust seasoning. Top with bacon, nuts, and cheese if desired.

Serving and Pairing

This dish works perfectly as a sophisticated side with grilled pork chops or roasted chicken, but add a fried egg on top and it becomes a complete meal. The paella pan retains heat beautifully - I take it straight from the grill to the dining table where it stays warm throughout dinner.

For drinks, hard apple cider with a splash of mezcal captures the season perfectly. If you prefer beer, I love Bodega Lager from Watermark Brewing Company in Stevensville, Michigan (near our condo / office in St Joseph, Michigan) as it brings light, crisp tastes with a hint of citrus that complements the dish without competing with the autumn flavors.

Mastering Seasonal Cooking Requires The Right Tools!

This recipe demonstrates that premium cookware unlocks possibilities beyond its intended purpose. The Smithey Paella Pan is a great pan for men planning guys trips where we're cooking for groups outdoors - the wide surface handles large quantities while the carbon steel develops better seasoning with each use. Combined with the Weber Spirit's wok attachment, you get restaurant-quality results that showcase fall's best flavors without the complexity of traditional paella techniques.

And yeah ... if you want a great paella, this pan is up to the task ... but it's good for so much more than those once-a-year seafood and rice works of art you see all over TikTok and YouTube!