Crispy Pumpkin, Parmesan and Sage Sticks with Lemon Yogurt Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray with a little olive oil or line it with parchment paper.

2. 2

   Pat the pumpkin sticks very dry with kitchen towels. Mix the all-purpose flour with 1/4 teaspoon salt and a pinch of black pepper, then lightly coat the pumpkin.

3. 3

   In a shallow bowl, beat the egg with half of the garlic powder. In another bowl, combine the breadcrumbs with 40 g of Parmesan, the chopped sage, the remaining garlic powder, the remaining black pepper, and 1/4 teaspoon salt.

4. 4

   Dip each pumpkin stick into the beaten egg, then coat it in the breadcrumb mixture, pressing gently so the coating adheres well.

5. 5

   Arrange the sticks on the tray in a single layer. Drizzle the 15 ml olive oil over them and bake for 15 minutes at 220 °C / 425 °F.

6. 6

   Remove the tray, carefully turn the sticks, and sprinkle the remaining 20 g Parmesan on top. Bake for 10 more minutes at 220 °C / 425 °F, until golden and crisp at the edges.

7. 7

   While they bake, make the dip by mixing the Greek yogurt, lemon zest, lemon juice, grated fresh garlic, honey, 1/4 teaspoon salt, and a pinch of black pepper in a bowl until smooth.

8. 8

   Let the sticks rest for 3 minutes out of the oven so the coating sets. Serve hot with the lemon yogurt dip on the side.