Roasted Fall Squash & Persimmons with Hearth Spice

roasted veggies with hearth seasoning topped with figs.
Experience the essence of autumn with our Roasted Winter Vegetable Medley, a tantalizing blend of tender winter squash, Tokyo turnips, sweet persimmons, and Romano beans, perfectly roasted to enhance their natural flavors. Seasoned with hearth spice, salt, and pepper, this medley offers a harmonious balance of warmth and spice.

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1 Winter Squash
1 BunchTurnips
10Romano beans
1 BunchKale
For GarnishFresh figs
As neededOlive Oil
To tasteHearth Spice
To tasteSalt & Pepper

Yield: 2 servings


  • Preheat the oven to 350°F (175°C).
  • Cut all veggies to bite sized pieces.
  • In a large bowl, toss winter squash, Tokyo turnips, persimmons and Romano beans with olive oil and season with Hearth spice, salt, and pepper. Spread the mixture on a baking sheet and roast for 20-30 minutes or until the vegetables are tender and slightly caramelized.
  • While the vegetables are roasting, heat a bit of olive oil in a pan over medium heat. Add torn kale and sauté until it becomes crispy and slightly wilted.
  • Once the roasted vegetables are done, combine them with the crispy kale in the bowl.
  • Plate the vegetable medley and garnish with fresh fig slices.
  • Serve warm and enjoy your flavorful and nutritious roasted winter vegetable medley with kale and figs!