Butternut Squash Fries
Serves: 4-6
Difficulty: Easy
Prep time: ~10 minutes
Cook time: ~35 minutes

The work needed to cut up the squash will justify the tasty results of these fries.

1 Butternut Squash (about 1½ – 2 pounds)
2 tsp olive oil
½ tsp salt

Preheat oven to 425 degrees. Cut the squash in half and remove the seeds and strings. Cut the squash into two or three easy-to-work-with pieces. Use a paring or chef’s knife to remove the rind. Cut the squash into fry-shaped pieces. Toss the squash with the oil and salt and spread into a single layer on an aluminum foil-lined pan. Bake for 20 minutes and gently flip. Bake an additional 15 minutes or until lightly browned.

Notes:
Delicious sprinkled with cinnamon and sugar.
Watch the squash carefully while baking to ensure to ensure they don’t burn.
The more uniform the fries, the more evenly they cook.
The fries are best eaten the same day, but can be refrigerated and eaten later, though they may become soggy. A better taste might result if reheated in a skillet on medium-high heat.