We recently had a potluck and bonfire at our house, and the fallen leaves and crisp (okay, cold!) fall air inspired me to make an autumnal harvest dish. I roasted winter squash, apples, and onions with Z&B’s classic French blend Herbes de Provence and a splash of balsamic vinegar. Then I topped all that goodness with pumpkin seeds toasted with Z&B Umami Seasoning!
The mix of sweet and savory, herby and nutty, earthy and bright flavors turned out even better than I expected! Z&B Herbes de Provence, a verdant and floral blend of summer savory, thyme, rosemary, tarragon, marjoram, and lavender lends a great aroma—and taste—to the apples and squash. The Z&B Umami, with its allspice, mushroom, smoked black tea, miso, chicory, and more, adds an earthy and slightly smoky depth to the toasty, nutty pumpkin seeds. Yum!
Here’s how I made it:
I preheated the oven to 450°. I combined the butternut, onion, olive oil, balsamic, Herbes de Provence, salt, and pepper and put it on a baking tray. I roasted it in a 450° oven for 30 minutes, tossing occasionally. I cubed the apples, added them to the baking tray, and continued to cook until the apples and squash were soft and the onions started to caramelize (another 15 minutes or so). (If you cut the apples in advance, toss them in a little balsamic or lemon juice to keep them from browning). I sprinkled Umami-Roasted Pumpkin Seeds on top before serving.
This scale serves 4.
Umami-Toasted Pumpkin Seeds