Aromatic pumpkin sticks are the kind of savory snack we often crave when looking to nibble on something, not always in search of something sweet.
I made them for a savory snack, but then I also brought them to the table for dinner along with the bread, but no one ate the bread, my sticks were better.
They are slightly crunchy on the outside and soft on the inside, I had to remove them from my sight, they’re dangerous!
I often read that some people have pumpkin and don’t know how to use it, I would say this is the right recipe.
Usually, I puree the pumpkin in large quantities, then freeze it in glass jars, so I always have it ready when needed.
Remove the pumpkin skin, bake it for 15 minutes at 356°F, then blend it with an immersion blender, and it’s done.
If you make this or any of my other recipes, send me the photos, and I’ll post them on my Facebook page with your name.
About 63 Kcal per stick
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 28-30
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients to make Aromatic Pumpkin Sticks
- 3.7 oz warm water
- 1 tsp dry yeast
- 5.6 oz pumpkin puree
- 2 tbsps extra virgin olive oil
- 1 and 1/2 tsp salt
- 1 tsp heaping of chopped rosemary
- 7 oz remilled durum wheat semolina
- 7.4 oz all-purpose flour
- to taste chopped rosemary
- 1 tbsp extra virgin olive oil
- to taste salt
Preparation of Aromatic Pumpkin Sticks
In the stand mixer, place the water and yeast, let it dissolve, then add the pumpkin, extra virgin olive oil, the semolina, and mix well for a couple of minutes.
Next, add the rosemary, salt, and all-purpose flour, and work the dough well for a few minutes.
Once done, transfer the dough into a bowl and cover with plastic wrap, let it rise for a couple of hours.
Once risen, transfer the dough to a floured surface and roll out the dough into a not too thin layer, then cut strips about one and a half fingers wide, then cut them in half horizontally.
Prepare a baking tray lined with parchment paper, arrange them on the tray by stretching them a bit with your hands, then brush with oil, lightly sprinkle with salt, chopped rosemary, and bake in a hot oven at 392°F for about 15 minutes, checking the cooking.
