Think about this delicious roasted pumpkin: just bake it in the oven, and add whatever seasoning you want or have on hand.
We melted the butter with the fruity rooibos leaves, creating a rich, floral infusion to brush over the pumpkin. The rooibos, derived from a South African plant, is not a real tea, but rather an herbal infusion. Also called “red tea”.
- 3 tablespoons of unsalted butter
- 2 tablespoons rooibos tea with ginger and lemon
- 2 medium-large pumpkins
- Evo Olive Oil
- 1 teaspoon of sea salt
- 2 tablespoons of fresh chopped chives
How to prepare pumpkin with butter and Rooibos
Preheat the oven to 180°. Melt the butter in a pan with a spoonful of Rooibos. When the butter will foam, remove from the heat and leave to rest for 10 minutes. Filter the butter.
In the meantime, cut the pumpkins in half. Lightly oil 2 baking trays and place the pumpkin on sheets of baking paper. Sprinkle the remaining Rooibos tea with salt and pepper. Brush the infused butter onto the pumpkins, then season them with the spice mixture. Bake until very soft, about 25 minutes. Transfer to a serving dish and sprinkle with chives.