Hojicha Brown Butter Squash
Leap into fall with this spectacle of fall culinary excellence—winter squash roasted in a hojicha-infused tea. Hojicha, which offers a lower tannin profile than many other traditional teas, complements a wide range of foods. We think it a beautiful partner for much fall cooking, including this scrumptious dish.
Roasted Squash with Hojicha Brown Butter
Roasted winter squash tossed in butter infused with whole-leaf hojicha, then browned for a nutty, toasty finish.
Serves 4
Ingredients
- 2 butternut squash, peeled, seeded, cut into 1-inch wedges
- 8 tbsp (1 stick) unsalted butter
- 2 tbsp whole leaf hojicha
- 1 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment.
- Melt the butter in a small saucepan over the lowest heat. Add the hojicha leaves and hold at a bare simmer, swirling occasionally, so the leaves release flavor without the butter browning yet. About 10-15 minutes.
- Strain the infused butter through a fine mesh sieve into a small bowl, pressing on the leaves to extract as much liquid as possible. Discard the leaves.
- Return the strained butter to the saucepan over medium heat. Cook, swirling constantly, until it foams and the milk solids turn golden-brown and smell nutty. Watch closely — this happens fast once it starts, about 3-5 minutes.
- Remove the butter from heat immediately. Toss the squash wedges with the hojicha brown butter, salt, and pepper on the sheet pan, coating evenly.
- Roast until the squash is tender and caramelized at the edges, flipping once halfway through. About 30 minutes.
