Rooibos-Glazed Butternut Squash with Spiced Chickpeas
Butternut squash roasted in a rooibos-honey glaze, served over a bed of spiced chickpeas and fresh herbs—warm, earthy, and deeply satisfying.
Rooibos makes a surprisingly brilliant glaze ingredient. When reduced with honey and a touch of smoked paprika, it creates a sticky, caramelized coating that brings out the natural sweetness of butternut squash without any added sugar overload.
The spiced chickpeas underneath provide protein and crunch—roasted until crispy on the outside with cumin, coriander, and a pinch of cayenne. They catch the drips of glaze from the squash above and become irresistible.
A handful of fresh cilantro and a squeeze of lemon at the end brighten the whole dish, preventing it from feeling too heavy. The rooibos ties everything together with its warm, nutty backbone.
This dish works as a hearty vegetarian main or a stunning side for grilled lamb or roasted chicken. It's naturally caffeine-free comfort food that looks as beautiful as it tastes.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup strong brewed rooibos tea
- 2 tbsp honey
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 can (400g) chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Pinch of cayenne pepper
- Fresh cilantro and lemon wedges
- Salt and pepper
How to make it
- 1Preheat oven to 200°C (400°F). Brew rooibos strong (2 bags or 2 tbsp loose leaf in 1 cup boiling water, steep 7 minutes). Strain.
- 2Reduce the rooibos in a small saucepan with honey and smoked paprika over medium heat until syrupy (about 5 minutes). Set glaze aside.
- 3Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast 20 minutes.
- 4Meanwhile, toss chickpeas with remaining olive oil, cumin, coriander, cayenne, salt, and pepper. Spread on a separate baking sheet and roast alongside squash for 20 minutes until crispy.
- 5After 20 minutes, brush squash with the rooibos glaze. Return to oven for 10 more minutes until caramelized and tender.
- 6Arrange chickpeas on a platter, top with glazed squash, scatter cilantro, and serve with lemon wedges.
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