Roasted pumpkin with butter and Rooibos

Think of this delicious roasted squash: just bake it, and add whatever toppings you want or have on hand.

We blended butter with fruity rooibos leaves, creating a rich, floral infusion to brush over the squash. rooibos, derived from a South African plant, is not a true tea, but rather an herbal infusion. Also called “red tea.”


  • 3 tablespoons unsalted butter
  • 2 tablespoons of rooibos tea with ginger and lemon
  • 2 medium-large pumpkins
  • Evo oil
  • 1 teaspoon of sea salt
  • Pepper
  • 2 tablespoons of chopped fresh chives

How to Prepare Pumpkin with Butter and Rooibos

Preheat the oven to 180°. In a skillet, melt the butter with a tablespoon of Rooibos. When the butter foams, remove from heat and let stand for 10 minutes. Strain the butter.

Meanwhile, cut the squash in half. Lightly oil 2 baking sheets and arrange the squash on sheets of baking paper. Pulverize the remaining Rooibos tea with the salt and pepper. Brush the infused butter over the squash, then season with the spice mixture. Bake until very soft, about 25 minutes. Transfer to a serving dish and sprinkle with chives.

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