03 Nov Thanksgiving Recipe Ginger Okra Kabocha

Kabocha and okra are abundant in the fall and are ideal for grounding vata. The skin of kabocha is edible, but make sure it is “organic” to avoid pesticide contamination. Serve along with cranberry sauce to add a colorful side-dish to your holiday spread!

Serves 4 as a side dish
Preheat oven 450⁰F

1 organic kabocha squash (about 1 lb)
1-inch ginger root, peeled, chopped
1 garlic clove, pressed
¼ teaspoon Himalayan salt
¼ teaspoon ground black pepper
2 tablespoons ghee, melted
1 lb organic okra

Clean the kabocha with a wire brush and water. Dry completely. Remove the stem ends then chop in half. Remove the seeds and discard. Cut remaining okra into 1-inch pieces. Set aside.
In a large bowl, combine the ginger, garlic, salt, pepper and ghee.
Trim the ends from the okra and add to the bowl of spices. Add the kabocha and stir to coat with the spices.

Place the prepared vegetables in a single layer on a baking sheet. Transfer to oven and cook for 15 minutes, then use tongs to turn vegetables and brown the second side. Cook until tender (~15 additional minutes).

Remove from oven and transfer to a serving platter.

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