Pumpkin Fries

Recipe by Donna Scott, Ashfield

Via Mary McClintock’s weekly column, Savoring the Seasons, in The Recorder. Read the whole column here.

There are different variations, but basically you cut the pumpkin, de-skin the pieces and take out the seeds, then prepare as you would for potato fries. One variation is to use olive oil and salt and coat the fries before baking and another is to use pumpkin spice and sugar. I throw them in the oven at around 400 degrees and keep “taste-testing” fries until they are done. (At least that’s my excuse for eating a lot of them !) But be forewarned! The sweet & salty taste can be addicting! Pie pumpkins have thinner skin and a finer texture meat than regular pumpkins.