Fall Harvest Recipe
This time of year is perfect for checking out the local farms (which are abundant in Ajara's home state of Wisconsin!) and getting some great straight from the field foods. According to John Douillard's quintessential writing on diet and Ayurveda, one should eat foods that are native to each season. We made a trip to the local farm last week to pick up some winter squash, and were reminded of the Gingery Butternut Squash we served last year at Thanksgiving. It was such a hit, we plan to make it again. So now, we are sharing it with you... Enjoy!
2.5lbs Butternut Squash
(see bottom for suggestions based on dosha)
- Peel and cube the butternut squash into 1" pieces.
- Take the tops off of the green beans (if using) and chop into 1" lengths.
- Wash and mince the ginger as finely as possible.
- Get your ginger, mustard seed, cayenne, hing, and fenugreek seed ready. Have the butternut squash at arms length as well.
- Now, in a large skillet, heat your ghee or sunflower oil to almost smoking. Turn heat to low and add ginger, cayenne, mustard seed, hing, and fenugreek seed. Stir rapidly for 1 minute, then quickly add the butternut squash. Do not let your spices burn. If this happens, toss them out and start again with a fresh batch before adding the squash.
- Cover the skillet for 15 minutes, stirring twice throughout, then add green beans
- Cover and cook for another 25 minutes, stirring occasionally.
- Taste for salt and check for doneness. The dish is ready when the squash is easily mashed with a fork. Sprinkle with coconut and serve hot.
This dish is pacifying for both vata and kapha, and could raise pitta slightly.
Vata types can substitute pumpkin instead of the butternut squash for an even more
Pitta types should omit the Cayenne
Kapha types should omit the Coconut
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