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1 medium butternut squash
1/8 tsp salt
Preheat oven to 425 degrees.
Use a sharp knife to remove the ends of the squash, cut squash in half widthwise and then peel squash halves.
Cut squash in half lengthwise and scoop out the seeds. Then cut the squash into french fry shapes.
Use a paper towell to pat the squash pieces to absorb excess moisture.
Spray pieces with a light mist of non-stick spray and then sprinkle with salt.
Place on cookie sheet. Pieces should lie flat on the baking sheet.
Bake for 40 minutes or so, flipping half way through baking. Fries are done when they start to brown on the edges and get crispy.