While I love pumpkin in all its sweet applications — pie, ice cream, cookies, cake — I always forget it has a savory side, too. Maybe that's because I've been missing out on one very crucial way to use pumpkin in a savory capacity: baked pumpkin fries.
Seriously, pumpkin fries — where have you been all my life?
There are four key elements to getting crispy pumpkin fries: cutting them into thin matchsticks, giving the matchsticks a good soak in water, coating them in cornstarch, and giving them room on the baking sheet.
A generous sprinkle of Parmesan, fresh parsley, and salt on the fries immediately after pulling them from the oven takes them to the next level. Trust me.
→ Get the Recipe: Baked Parmesan Pumpkin Fries from Back to Her Roots