Butternut Pumpkin And Rooibos Tea Recipe

Butternut Pumpkin And Rooibos Tea Recipe

• 1 tablespoon and 1 teaspoon of Rooibos tea leaves
• 2 medium butternut pumpkins
• 3 tablespoons unsalted butter
• Olive oil
• 1 teaspoon of salt
• 1 tablespoon of fresh basil leaves
• Pepper

1. Preheat your oven to 425 F°.
2. Melt the butter in a pan over medium heat and add 1 tablespoon of tea. Remove from heat once it begins to foam. Cover and allow it to stand for 10 minutes.
3. Strain the butter and discard anything caught in the sieve.
4. Cut off the pumpkin at the neck. You will only need the unseeded portions of it.
5. Use a knife to cut off the peel and trim the top of the butternut pumpkin.
6. Cut into half inch thick slices.
7. Oil your baking sheets lightly and place the sliced pumpkin on them. Leave space between each slice.
8. Crush the left over tea leaves (if they aren't already crushed fine) and mix with salt.
9. Use a basting brush to spread the infused butter over the tops of the slices.
10. Season with pepper and the Rooibos tea / salt mixture.
11. Bake for about 25 minutes or until soft.
12. Place on a platter and garnish with basil.