Total Time
1 Hour
Yield
Makes about 15
Photo: Iain Bagwell; Styling: Emma Star Jensen

How to Make It

Step 1

Preheat oven to 425°. Heat a small frying pan over medium heat and add butter and 1 tbsp. tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butter through a fine sieve; discard tea.

Step 2

Meanwhile, using a large, sturdy, sharp knife, cut off stems and seedless "necks" of squashes (save seeded parts for another use). Stand each neck on a flat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into 1/2-in. slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.

Step 3

Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.

Step 4

Brush infused butter onto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about 25 minutes. Transfer to a platter and sprinkle with chives.

Chef's Notes

Nutritional analysis is per squash slice.

The Breakaway Cook

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