Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Baked Butternut Pumpkin Fries
Butternut pumpkin fries are a lighter, naturally sweet alternative to chips — crisp on the edges, tender in the middle and surprisingly versatile. They bake up beautifully in the oven or air fryer, and their mellow flavour is the perfect base for bolder, ginger-forward seasoning twists.
ingredients
- 1 medium butternut pumpkin, peeled and cut into fry-sized batons
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
directions
- Preheat oven to 220°C (fan 200°C).
- Toss the pumpkin batons with olive oil, salt and pepper.
- Spread out on a baking tray lined with baking paper (avoid overcrowding).
- Bake for 25–30 minutes, turning halfway, until golden and crisp at the edges.
FLAVOUR TWIST #1: Sweet & Spicy
A sweet-heat combo that turns simple pumpkin fries into something properly snack-worthy. Cinnamon and cayenne add warmth and a gentle kick, while finely chopped Crystallized Ginger Chips bring bright pops of sweet spice — like a lighter, more playful nod to sweet-and-spicy kettle chips.
ingredients
- 1 tbsp The Ginger People® Crystallized Ginger Chips, finely chopped
- ½ tsp ground cinnamon
- ⅛ tsp cayenne pepper (adjust to taste)
- Pinch of flaky sea salt
directions
- Combine the Crystallized Ginger Chips, cinnamon, cayenne and sea salt in a small bowl.
- Sprinkle over the hot baked fries and toss gently.
- Serve straight away for that sweet-spicy kick.
FLAVOUR TWIST #2: Sweet & Sticky (Ginger–Lime Yoghurt Dip)
This creamy dipping sauce balances tangy lime, smooth yoghurt and the aromatic lift of ginger juice. Fresh, light and slightly sweet, it pairs beautifully with the caramelised edges of the pumpkin and turns a simple tray of fries into a seriously moreish side.
ingredients
- 120 g Greek-style yoghurt (or plant-based yoghurt)
- 1 tbsp The Ginger People® Ginger Juice
- 1 tsp honey or maple syrup
- Zest + juice of ½ lime
- Pinch of sea salt
directions
- Stir all ingredients together in a small bowl until smooth.
- Adjust sweetness or tang to taste.
- Serve alongside baked fries for dipping.
Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”
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