- One butternut squash, any size, use two if you like.
- Sea salt, pepper, cinnamon or other seasoning you enjoy.
- Coconut oil (1Tbsp, or more as required to lightly coat)
Preheat oven to 400 F. Peel squash and cut in half lengthwise. Scoop out seeds. Cut remaining flesh into fry shaped pieces - you can chop more wedge style like I did above, or julienne, if you like. Toss pieces in a shallow dish with oil and seasonings. Spread on evenly on baking sheet and cook about 20 minutes, turning once halfway through.
Although I've done sweet potato fries many times, this was my first attempt with squash. I was very happy with the results, but found the fries to be more soggy than I would have liked. To avoid this, be sure to use a baking sheet ( I had used a glass pan) and if you have time, let the fries air dry for about 30 minutes, prior to cooking or pat dry. Also, I enjoyed these as is, but think they would also do well with a red pepper or chipolte dip, and for this, I'd omit the cinnamon from the above recipe.