Oven-baked pumpkin sticks crispy and delicious. The recipe I want to share with you today features my beloved pumpkin: transformed with a few simple steps into crispy and tasty oven-baked pumpkin sticks. A special coating with corn flour and grated parmesan makes them super crispy and flavorful. I baked them for a lighter but equally special result, but if you prefer, you can also fry them or use an air fryer. A simple and perfect idea to make everyone, even the little ones, enjoy this delicious vegetable. Let’s run to the kitchen and prepare these crispy pumpkin sticks together
AND DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 119.83 (Kcal)
- Carbohydrates 15.99 (g) of which sugars 2.27 (g)
- Proteins 4.56 (g)
- Fat 4.99 (g) of which saturated 1.90 (g)of which unsaturated 1.06 (g)
- Fibers 1.60 (g)
- Sodium 240.74 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Oven-Baked Pumpkin Ingredients
- 1.1 lbs pumpkin
- 0.5 cup water
- 0.5 cup flour
- 0.5 cup fine cornmeal
- 1.4 oz grated parmesan
- to taste extra virgin olive oil
- 1 sprig rosemary
- to taste salt
How to Prepare Oven-Baked Pumpkin Sticks
Clean the pumpkin by removing the skin, seeds, and inner fibers. Then cut it into thick slices and then into sticks of approximately the same size to ensure even cooking. Mix the flour with cold water and a pinch of salt in a bowl. You should obtain a thick batter.
In another bowl, mix the cornmeal with grated parmesan and chopped rosemary. Line a rectangular baking tray with parchment paper. Using kitchen tongs, dip the pumpkin sticks first into the batter and then coat them with the cornmeal mixture.
Prepare them all the same way and arrange them side by side on the tray. I needed two trays, but if you use the oven sheet pan, one will suffice. A drizzle of extra virgin olive oil on top. Bake the pumpkin sticks in a preheated static oven at 392°F for about 20 minutes. Position the tray in the center of the oven for even cooking.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer, you can fry the pumpkin or cook it in an air fryer
If there’s any leftover pumpkin sticks, store them in a container in the fridge for a day. Simply reheat them in a hot oven for a few minutes to make them crispy again
Also, check out my recipe for Pumpkin and Sausage Lasagna
