Butternut Squash Fries

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   ["Preheat oven to 450 degrees.", "Use a vegetable peeler to carefully peel the rind from the squash. Keep peeling until all the little green lines have disappeared.", "Cut the squash in half lengthwise and use a metal spoon to scoop out the seeds and all that other goopy stuff.", "Now, cut the neck off of the squash and cut large wedges, as equal in size as possible.", "You can do the same with the ""bowls"" of the squash or you can save those for another recipe. Stuffed butternut squash, anyone?", "Toss your wedges and spices into a large bowl that has a tight-fitting lid.", "Secure the lid and shake the wedges around until they are all well-coated.", "Place in a single layer on a large, lightly-oiled baking sheet.", "Bake for 10 minutes. Flip the fries over, and bake another 10-15 minutes, until outside is crisp and inside is soft."]

* Per serving · 4 servings · Values may vary.

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