This is a very easy starter to prepare. Pumpkin fries is a much better alternative to potato fries as they have more nutrients than the good ol spud (and a lower carbo index too).
Roasting instead of deep frying is also a healthier option and it brings out the natural sweetness of pumpkin. The result is a wonderful combination of sweet and savory flavours in a crispy texture. My family loves this, especially my son.
The key to a crispy batch of pumpkin fries is to make sure the pumpkin strips are ABSOLUTELY dry before you pop them into the hot oven. Pat them thoroughly dry with kitchen paper. If they are damp or soggy, they will end being steamed inside the oven instead of being dry baked. You will end up with mashed pumpkin dip instead of crispy pumpkin fries. To minimise any unnecessary moisture on the pumpkin, I have found that using a non stick cooking spray to coat the pumpkin is much more effective than drizzling on the oil.
I like to pair this with my homemade yogurt dip. The more indulgent option is to use sour cream with chopped chives.
|Click HERE for the recipe for Homemade Yogurt Herb Dip|
Roast Pumpkin Fries with Herb Yogurt Dip
- 500g pumpkin, shave off the skin, de-seeded, and cut into strips the size of fries
- Non stick cooking spray
- Rock salt and pepper
- Homemade yogurt herb dip
1. Preheat the oven to 170Celcious. Line a baking pan with aluminium foil.
2. Put the pumpkin strips into a big bowl and sprinkle a generous pinch of rock salt and pepper. Coat evenly.
3. Pour onto the baking pan and arrange in a single layer if possible. Spray with the non stick cooking spray and pop into the oven to bake for about 30-40min.
4. Once the top of the pumpkin is starting to look wrinkled and dry, it's time to quicky turn them onto the other side. Turn down the heat to 150Celcius and bake for another 10min until the pumpkin fries look dry.
5. Remove from oven and let it cool before serving with the yogurt dip.
|These little drum decorations are perfect for my Christmas food props :)|