Butternut Squash Fries

We started a garden at our house this year. Only problem being we forgot to label what each plant was when we planted the seedlings. It became a big surprise to us what came up. I thought we had yellow squash growing but it turns out we were growing Butternut Squash really well. The plant has taken up so much of the yard that it has doubled the space our garden is taking up which was already a 15'x15' space. With that happy accident, I decided to try and use the first of what appears will be a plentiful harvest of Butternut Squash. So be prepared for more Butternut Squash Recipes to be coming in the future especially since not much else produced this year.

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 149 calories, 17g carbs, 10g fat, 2g protein

Ingredients:

• 1 Large Butternut Squash
• 1/4 c Canola Oil
• 2 t Cumin
  
• 1 t Ground Corriander
• 1/8 t Cayenne Pepper (More if you want it to be spicy
• Salt and Pepper, to taste

Instructions:

1. Preheat your oven to 425℉.
2. Cut the Butternut Squash in half and remove the seeds.
3. Cut the peel off of the Butternut Squash and slice into fry shapes and place in a large mixing bowl.
   I cut mine into different sizes at first and 1/4"x1/4" and your preferred length seemed to cook the best because they were able to stay firm enough without tasting like they were not cooked.
4. Whisk the Canola Oil, Cumin, Corriander and Cayenne Pepper in a small bowl.
5. Pour the Spice and Oil Mixture over the Squash and mix well.
6. Spread the Butternut Squash on a large baking sheet in a single layer.
7. Bake for 25-30 minutes.
8. Remove from oven and immediately season with Salt and Pepper to taste.
9. Enjoy!

My Baking Sheet is about 15"x22" to keep
everything spaced. This is before cooking.

I have found that these are best served from the tray a because otherwise some will get mashed as they are served.