The last two nights I’ve told myself to take a picture of the butternut squash fries I’ve made before consuming, but alas, by the time they are out of the oven I am mercilessly devouring the tasty delight! While you can find a plethora of great recipes for squash fries on the internet (e.g. here), I merely slice the squash into strips, place on parchment papered cookie sheet, add desired seasonings but no oil, and bake at 425 for 40 minutes, flipping half way through. They aren’t necessarily as crispy as they could be if I took measures to soak up the moisture, but the taste makes up for any texture shortcomings. Butternut squash can do no wrong!