Think of these roasted squash rounds as tiny pizzas: You simply bake them, and add any topping you like or have on hand. In this version, Bay Area cookbook author Eric Gower melts butter and fruity rooibos tea leaves, creating a rich and floral infusion to brush on the pizzettas; then he finishes them with a mix of tea and salt. Rooibos, derived from a South African plant, is not a true tea but rather an herbal infusion. It sometimes goes by the name "red tea."