Sunset Magazine has a whole article devoted to tea and using it as a seasoning in recipes. I tried the Roobios Butternut recipe with a few variations:
Preheat oven to 425. Heat a small frying pan over medium heat. Add butter and 1 tbs roobios tea leaves. When butter foams, remove from heat, cover, and let infuse for 10 minutes. Strain butter through a fine sieve (or cheesecloth), discard tea.
Lightly oil a baking sheet and place cleaned, cubed or sliced butternut squash in a single layer on sheets.
Pulverize 1 1/2 tsp rooibos and mix with 1 tsp fine sea salt. Brush infused butter on tops of squash. Season with pepper and roobios salt. (Or, mix squash, butter, and seasoning in large bowl before placing on baking sheet).
Bake until soft, about 25 minutes. Transfer to serving dish and sprinkle with chopped chives or green onions.
Very easy, especially if you use pre-cleaned and cubed squash so readily available in most grocery stores, and very tasty - even cold leftovers!
Preheat oven to 425. Heat a small frying pan over medium heat. Add butter and 1 tbs roobios tea leaves. When butter foams, remove from heat, cover, and let infuse for 10 minutes. Strain butter through a fine sieve (or cheesecloth), discard tea.
Lightly oil a baking sheet and place cleaned, cubed or sliced butternut squash in a single layer on sheets.
Pulverize 1 1/2 tsp rooibos and mix with 1 tsp fine sea salt. Brush infused butter on tops of squash. Season with pepper and roobios salt. (Or, mix squash, butter, and seasoning in large bowl before placing on baking sheet).
Bake until soft, about 25 minutes. Transfer to serving dish and sprinkle with chopped chives or green onions.
Very easy, especially if you use pre-cleaned and cubed squash so readily available in most grocery stores, and very tasty - even cold leftovers!
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