I make these in a similar manner to the Butternut Squash Fries from Nutty Kitchen. I've tried 'frying' a range of veggies, but pumpkin is certainly my favourite, short of sweet potato.
1 pumpkin (I like Kent since it's available locally from an organic farmer, but most kinds work.)
2T or so lard, coconut oil, or olive oil
Spices such as paprika, chilli flakes, cinnamon, garlic power, and cumin
Dried herbs such as basil, thyme, parsley, and sage.
Preheat oven to 200°C. Line a baking tray with aluminium foil.
1. Peel and chop pumpkin into fries - I go for a 1cm x 1cm thickness, but shoestring would still work (be gentle!) as will bigger wedge-style cuts.
2. In a medium bowl, toss fries with oil.
3. Sprinkle with selected herbs and spices, tossing to coat.
4. Place fries on tray in a single layer, and bake in oven until golden and slightly crisp on the outside.
Dunnigan-type Familial Partial Lipodystrophy
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