Butternut Squash Fries

Butternut Squash, they are all over the grocery stores this time of year and I finally decided to try them again, I have had them in the past cubed and stewed with some tofu, which I enjoyed but they were a little to fibrous for me. I saw a recipe somewhere to cut them into thin fry shapes and to roast them and I decided to give them another shot. I am so glad I decided to do this because in the smaller shape the texture was much better and I know I will be having this side dish again and again! Now warning...I know it says fries...but these are not a substitute for a good french fry. They taste like roasted squash, not french fries...those that say they do...lie.

Butternut Squash Fries: Serves 3-4

1 Butternut Squash
1TB Olive Oil
Salt & Pepper

Wash and peel the squash, slice in half and scoop the seeds out of the squash. Then with a very sharp knife cut into slices then turn on the side and slice into french fry shapes. Place in a large bowl and add the olive oil and toss to coat, sprinkle generously with salt and pepper. Place on a greased cookie sheet and bake at 425° for approximately 45 minutes, flipping every 15-20 minutes until they turn golden and get some wonderful caramelization on them. Remove from the oven and serve immediately!

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WW: 1 Points Plus / serving