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As Rach says, we all have a lot of pumpkins and gourds on hand as we transition from Thanksgiving to Hanukkah and Christmas. Here's one idea for what to do with them. It's a roasted take on regular French fries that uses a small pumpkin, which makes enough for four adults. She seasons them with spices, Parm, parsley and coarse sea salt and serves them with her Florentine Turkey Melts and Roasted Tomato & Pepper Soup. Yum!
Pro Tip: Soaking the raw cut fries in water makes them crispier.
Ingredients
For the Spice Blend:
- 2 teaspoons Espelette, ground pepperoncini or chili powder
- 2 teaspoons granulated garlic
- 2 teaspoons paprika or smoked paprika (pimenton)
- Freshly grated nutmeg (about 1/8 teaspoon)
For the Fries:
- 1 small orange squash, peeled and seeded, fries cut ¼ inch thick
- EVOO non-aerosol spray
- 1 tablespoon cornstarch
- 1 cup freshly grated Parmigiano-Reggiano cheese
- ½ cup flat-leaf parsley, chopped
- 1 teaspoon coarse sea salt or kosher salt
Yield
Serves: 4
Preparation
Preheat the oven to 450°F.
For the spice blend, combine the spices in a small bowl.
Soak pumpkin fries 30 minutes in water, drain and pat dry.
Line a baking sheet with foil and parchment, add fries and coat with oil, spice blend and cornstarch, then toss together and arrange in single layer. (Or, toss together in a zip-top bag.) Roast 20 minutes, turning once midway.
Combine the cheese, parsley and salt in large metal bowl, add hot fries and toss to coat, then serve.