Oven Baked Pumpkin Fries or Wedges

Specialty pumpkin from our gluten-free fair site- Ganyard Hill Farms, Durham, NC
Specialty pumpkin from our gluten-free fair site- Ganyard Hill Farms, Durham, NC

 

 

 

 

 

 

 

 

 

Its pumpkin time! We had some big ones from our time at the NCTGIF gluten-free fair this weekend!

Love it or loathe it, fall is here and pumpkins are growing in all their glory. This year the summer was quite wet, and affected yields in some areas.

Nonetheless, there is a plenitude of pumpkin goodness to go around!

So to keep it short and sweet, here is an easy-peezy way to use the abundance in fun, easy to move packaging.

This is a great make-ahead recipe as the prep can be done ahead of time, with slicing and seasoning just before baking.

Oven Baked Pumpkin Fries or Wedges - Deelish! Foods
Oven Baked Pumpkin Fries or Wedges – Deelish! Foods

 

 

 

 

 

 

 

 

 

 

 

 

OVEN BAKED PUMPKIN FRIES or WEDGES

First you’ll halve, seed, and hollow out the pumpkins, oiling and roasting until done through in a standard oven at about 350-375 degrees F (177-191 degrees Celsius).

This will be at least 35-45 minutes.  You don’t want them too wet or steamy, so no need to cover them unless they are getting super dry and crusty.

Once done, let them chill thoroughly for 4-6 hours or overnight. This helps them retain their shape before baking as fries.

Slice into thick strips or wedges about 1/4 inch thick or 6.35 mm.

Thoroughly brush a moderate amount of oil such as red palm oil, bacon fat, coconut oil, or olive oil on your pan and pre-heat it on 425 degrees F, (or 218 degrees Celsius), for 3-5 minutes depending on the thickness of the pan. You’ll want a good hot pan, but not hot enough to start a smoke point with the oil. It should sear nicely and form a crust on the fries without an excess of oil.

Combine the following thoroughly for one half of 10-12 lb prepared roasted pumpkin.

1 dry cup corn flour or chickpea flour (4.5 oz)

1/2 cup potato flour (2.25-2.5 oz)

1 1/2 tsp salt

2 tsp palm sugar, brown sugar or dark brown sugar

Seasoning suggestions:

1 tsp chipotle and 1tsp ancho chile powder and 1 tsp dried or powdered sage,

2 tsp cumin & coriander spice

2 tsp mexican adobo blend

1 tsp cinnamon and 1/2 tsp each of ginger and cloves

Use your imagination or preference and season to taste!

The main thing is to combine your flavors and toss the fry slices in the flour mix.

Lay them on the hot pan and and bake 20-25 minutes, then flip to the other side and bake until brown and crusty on the bottom, about an additional 10-12 minutes.

Use an oiled or sprayed spatula to retrieve them with crust intact, and enjoy with your favorite sauce or condiment!

 

Happy Cooking!

from Deelish!

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