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Playing How to Make Pumpkin Parm Fries | Rachael Ray

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.


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


Serves: 4


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.