Bake-tastic butternut-squash fries

By smleonard

Ingredients

• 1 butternut squash (about 2 pounds -- large enough to yield 20 oz. once peeled & sliced)
• 1/8 tsp. coarse salt
• Optional: additional coarse salt

Preparation

Step 1

Preheat oven to 425 degrees.

Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.

Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, measure out and use 20 oz.) Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.