What is more Americana than a French fry? I'm pretty sure most of us grew up eating fries. So since the time of toddler-hood, or before, we have all grown an affinity to these crunchy, squishy prisms. They are hard to duplicate without potatoes, but I think these butternut squash fries come pretty close.
There is really only two steps to this recipe:
1. Cut the skin off of a butternut squash and slice into fry size pieces. Thicker pieces if you prefer wedge style, or skinnier pieces for shoestring fries.
2. Bake with some room in between each fry at 425 degrees for about 25 minutes, or until the fries start to develop a skin, you will need to flip them about half way through the baking.
Enjoy. Wasn't that easy?
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