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A spiced butternut squash dish with a difference. Easy to make and delicious as a starter for your alfresco dinner with friends.
Preheat the oven to 220°C (200°C fan).
Heat a small frying pan over medium heat and add butter and 1 tbsp of Dragonfly Cape Malay Chai tea leaves. When the butter foams remove from heat, cover, and leave to infuse for 10 minutes.
Strain the butter through a fine sieve and discard the tea leaves.
Meanwhile, using a large sharp knife cut off stems and seedless "necks" of squash (save seeded parts for another use).
Carefully slice the peel of the squash necks off with 7 or 8 long cuts, leaving a roughly octagonal shape. Then cut necks into 1cm slices.
Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.
Brush the infused butter onto the tops of squash slices, then season with salt and pepper. Bake until very soft, about 25 minutes.
Transfer to a plate and sprinkle with chives. Enjoy!