Parmesan Pumpkin Fries,
with a spicy goat cheese dip.
These fries are crispy, nutty and golden, with a lightly spiced parmesan crust that balances the natural sweetness of roasted squash. The creamy goat’s cheese dip brings heat, tang and richness — the kind you can’t stop scooping.
They pair perfectly with this Roc’Ambulle Pet Nat - a sparkling red wine from Domaine Le Roc. Use code ‘CCCWINES15’ for 15% off your order with Forest Wines.
Serves 4, as a snack
Ingredients.
1 squash, around 500g / 1lb 2oz deseeded & chopped
2 tbsp cornflour (cornstarch)
½ tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
½ tsp fine salt
2 tbsp sunflower or olive oil
2 tbsp breadcrumbs, very fine ones
20g / 1/4 cup parmesan, freshly grated
Sunflower oil, to fry
Spicy Goat’s Cheese Dip:
75g / ¼ cup + 2 tbsp goat’s cheese, soft, rindless variety
50g / 3 tbsp cream cheese
1-2 tsp chilli oil, to taste (i love the Lee Kum Kee one)
Equipment.
sharp knife & chopping board
large oven tray
mixing bowl
Method.
Preheat the oven to 200°C fan / 220°C conventional / 425°F and place a large baking tray inside to heat up.
Deseed the squash and cut it into fries/wedges about 1cm / ⅓ in thick. No need to peel the skin off.
Toss the fries in the cornflour, then drizzle with oil and toss again.
Add the smoked paprika, oregano, garlic powder, salt, breadcrumbs and parmesan cheese - then toss a final time until evenly coated.
Add a little oil to the hot baking tray and return to the oven for a few mins until smoking hot.
Spread the fries out in a single layer in the hot oil — they should sizzle slightly when they hit it.
Roast for 15 minutes, then flip each one over and continue roasting for another 10-15 minutes until golden and crisp.
Meanwhile, stir together the goat’s cheese, cream cheese and chilli oil until smooth and creamy. Taste and adjust the heat to your liking. Warm it slightly in the microwave (5-10 second bursts) if it’s very stiff
Serve the fries hot, with the spicy goat’s cheese dip on the side.
