Spiced Chai Butternut Squash
I was sitting down in my favorite chair sipping tea while the sun was coming up, soaking in those few extra minutes I had before the kids woke up. I was dreaming up some recipe ideas, trying to think of some good side dishes. I had a squash I’d purchased a little over a week ago and wanted to use it, but I wanted a punchy flavor, not the typical “hint of butter, dash of salt” deal.
I glanced at my tea.
Then back to my notepad.
Then back to my tea.
To quote Dispicable Me, “Light Buulb!”
I hurriedly jotted down what  would turn into this beauty of a recipe.
It’s flavorful, but in a sophisticated kind of way.
Only make this if you like chai. Got it? This recipe will make your taste buds so happy. They can even turn a squash hater into a squash enthusiast.
Ingredients
- 1 butternut squash
- 1 T loose leaf chai tea
- 2 T butter or ghee
- 1 tsp cardamom
- 1 tsp nutmeg
- 1 T maple syrup
- 1/8 tsp salt
Instructions
- Begin by cutting your squash length wise.
- Remove seeds and fibers (scoop them out with a spoon).
- Pre cut the squash by cutting 3-4 incisions length wise and 6 width wise, all while keeping the skin intact. What you're doing is allowing all of the flavor to sink into the entire squash instead of simply sitting on the top of it.
- Set the squash onto a baking sheet. Optional: If you don't like a messy pan to clean, try lining your pan with foil before placing the squash on it.
- Preheat the oven to 350°.
- Sprinkle/pour each ingredient directly onto the squash.
- Bake the squash uncovered for 45 minutes.
- Check and rotate as needed. I rotated mine twice.
Notes
This side dish goes well with chicken and veggie mains!
We really enjoyed trying this one. Although I love to drink tea, I had never eaten it before. It was crunchy. Maybe someone will try this idea: What about making a chai tea reduction? Another thought is to place the tea in tea bags and lay them on top of the squash while it bakes.
– Sue
I love the idea of a chai tea reduction!