BUTTERNUT SQUASH FRIES

Ingredients

Try sprinkling them with different seasonings before roasting (about ½-1 tsp). Curry powder, cumin, chili powder, rosemary or thyme are good ones to try.

· 1 butternut squash (about 3 lbs), peeled, halved, seeded, cut into ½-inch thick about 4 or 5-inch long sticks (the bottom portion of squash will be c-shaped pieces)

· 1 Tbsp. canola oil

· ½ tsp Hymalayan sea salt

· ¼ tsp freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees. Line 2 large baking sheets with nonstick foil (or regular foil coated with oil).

2. Add cut squash into a large bowl. Drizzle each with oil, salt and pepper. (Add spices or herbs if desired).Toss to coat.

3. Divide squash evenly between baking sheets.

4. Spread out on baking sheets, making sure to leave some space between squash pieces

5. Roast 20 minutes. Turn squash; return to oven and roast 12 to 15 minutes or until golden and tender. Sprinkle with additional salt if desired.