But we recommend using a long island cheese pumpkin, not a carving pumpkin. Georgine also says ground nutmeg is fine, she likes our local tulip poplar honey in this and she didn’t roast her pumpkin whole but instead peeled it, cut it up into ~1 inch chunks, sprinkled it with cinnamon and roasted it at 350F 15 minutes or so until tender. If you end up with extra pumpkin you can freeze it or add it to risotto.
1/2 teaspoon chipotle powder or chili powder or whatever you can find in your kitchen (use more if your name is Julia)
1 head of hardneck garlic, minced
Preheat oven to 450F.
Wash okra if necessary, or if not organic. Slice tops off okra and discard. Slice okra in half lengthwise. Mix all ingredients except okra in a bowl, then toss with the halved okra. Spread everything in a baking pan, preferably big enough that the okra fits in a single layer. Bake ten minutes, then stir. Bake another five minutes or so, until lightly browned. Serve immediately and devour.
Alan says “These okra are a revelation!” (He’s never had non-slimy okra before.)