These Baked Pumpkin Fries with Ginger and Lime are the ultimate autumnal side dish. So easy to make and truly delicious. I love to make them with Delicata or Hokkaido Pumpkins because there’s no need to peel the skin. They add a nice pop of colour and interest to the dinner table too.
The ginger and lime dressing is sugar and sweetener free so it’s great for those of you watching your sugar intake and the sesame and shelled hemp seeds add a nutty, crunchy texture to complement the soft, sweet pumpkin.
Serve with your favourite source of protein and dip. I love to dunk them in my Vegan Avocado Cream with crackling seeds. Have you tried it yet?
These Baked Pumpkin Fries are Vegan, Paleo, Keto, low-carb, Whole30 and Gaps friendly. For an AIP version, you can leave off the seeds and add more extra virgin olive oil to the dressing instead of the toasted sesame.
I hope you enjoy them.
Grain Free Baked Pumpkin Fries with Ginger and Lime
INGREDIENTS
- 600 g pumpkin (Delicata or hokkaido require no peeling)
- 1/4 cup sesame seeds
- 1/4 cup shelled hemp seeds
GINGER AND LIME DRESSING
- 2 garlic cloves
- 1 tbsp ginger, grated
- 1 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- Juice of 1/2 lime
- 1 tsp coconut aminos
- Pinch of Pink himalayan Salt
- Pinch of cracked black pepper
Method
- Preheat the oven to 200C / 400F / 180C fan assisted.
- Remove the seeds from the pumpkin. No need to peel if you use Delicata or Hokkaido varieties of pumpkin. They're also the tastiest and sweetest. You can also use butternut squash if you prefer but please peel the skin. Chop the pumpkin into fries or wedges.
- Prepare the dressing by mixing all the ingredients together in a small bowl.
- Place the sesame and hemp seeds in a shallow rimmed bowl. Toss the fries in the dressing and dip in the seeds to coat. Place on a greaseproof lined baking tray and roast for 20 - 30 minutes until soft and golden.
- Serve warm.
