1 2-lb butternut squash, halved, peeled and seeded
Preheat oven to 425. Peel the squash. Cut the squash into sticks like French fries, making sure it's seeded. Arrange on a baking sheet and sprinkle with salt. Bake for 20 minutes, turning halfway through baking. They are done with they are browning on the edges and crispy.
What I did differently from the recipe:
I drizzled them with a bit of olive oil, and then used Kosher salt and pepper on them. I also baked them in a 375 degree oven for about 30 minutes (I was cooking something else at the same time) and then broiled them about 2 minutes to get them crispy.
What I'll do differently next time:
Thumbs UP! Mmmm, so good!! I only made one squash because I wasn't sure if we'd like them. When the whole plate was gone, Brianna was saying, "More fries??", Hunter was grunting, "Mmm! Mmm!" (i.e. "Feed me more!") and I was wishing I had another butternut squash sitting around. Yummy side dish that I'll be making more of in the future!