aefenglommung (aefenglommung) wrote,

Sailing in uncharted waters

Deanne's on this diet, a high fat/low carb diet. And it's really doing wonders for her, in many ways, but it means that our meals together tend to be the same ol', same ol'. Especially in the vegetable and fruit department. Where once my lifemate taught me to eat more kinds of things from the garden and the store, now she has a fairly limited list of veggies that she will consume. Potatoes (too starchy) and sweet potatoes (too sweet) are right out.

But she can eat pumpkin, of all things. A cup of pumpkin, if she wants. NOT pumpkin pie, oh Lord, no -- nor pumpkin bread, pumpkin bars, pumpkin cookies, or pumpkin ice cream. Just pumpkin. I'm sorry, but imagining a mass of pureed pumpkin on a plate doesn't do anything for me.

Time to be creative! I said to myself, "Self," I said, "what is a pumpkin like?" Well, it's kind of like a sweet potato. After all, you can use the same recipe to make sweet potato pie as you do for pumpkin pie. It's just a matter of substitution. "So, if you can make sweet potato fries, you should be able to make Pumpkin Fries, wot?" Well . . . maybe.

So, I got a big ol' jack-o-lantern pumpkin. Cut it in half and quartered the halves. Then I peeled one of the pieces and cut those pieces into strips the size of potato wedges. Tossed them in olive oil. Laid 'em out on a baking sheet. Seasoned with kosher salt, paprika, and cayenne pepper. And then roasted in the oven at 425 degrees for 15 minutes or so. (18-20 minutes probably optimum here.)

pumpkin fries

Pumpkin Fries
Beauty shot

The verdict: pretty good, actually. Pumpkin is a very mild flavor, so the seasoning you add matters a lot. And they went very well with ketchup. Altogether, worth doing again. You heard it here first.

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