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1
Preheat the oven to 400F. Line a baking sheet with aluminum foil, and lightly grease with nonstick cooking spray or with olive oil. If you have a second baking sheet, set that up as well. It may be easier to bake two batches at the same time on different racks.
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2
Slice the butternut squash in half, and remove the seeds from the center cavity. Peel the skin from the butternut squash if desired.
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3
Cut the butternut squash into 1/4 inch strips. Place about two cups (about half) of the butternut squash into a plastic bag, and add one tablespoon of the cornstarch. Shake the bag until the butternut squash is evenly coated with a light layer of cornstarch.
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4
Place the butternut squash onto the baking sheet, and brush olive oil to cover all surfaces of the butternut squash. This will help the fries become crispier.
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5
Repeat with the other half, and place on the second baking sheet. Or wait until the first batch is done to bake the second batch.
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6
Bake one or both batches at 400F for about 15 minutes, then turn over the fries, and bake for another 15 minutes.
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7
Once the fries have become crispy, remove the baking sheet from the oven and allow the fries to cool for a few minutes.
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8
Toss the butternut squash fries with a little bit of salt and finely chopped parsley.
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9
Serve warm immediately.
