Butternut Squash Fries

This recipe was inspired by two things: first, my desire to not waste a single thing in my CSA box, and second, a bit of laziness. Butternut squash bisque requires a lot of cubed squash, and I'd had a long day at work and wanted to make my prep work as easy as possible, so I just used the necks of the butternut squash. I definitely didn't want to throw away the bottoms of the squash and looking at their rounded shape decided they were perfect for butternut squash oven fries. The mixture of smoky cumin and sweet cinnamon accent both the savory and sweet sides of butternut squash and are a nice alternative to regular fries, particularly when you're overrun with squash as many people are in the fall and early winter.

Butternut Squash Fries
serves 3 to 4

Canola oil cooking spray
Bottoms of 3 medium butternut squash, about 2.5 to 3 lbs (or whole squash), peeled and seeded
1 T. extra virgin olive oil
1/2 t. ground cumin
1/2 t. kosher salt
1/4 t. ground cinnamon

1.  Preheat oven to 450 degrees F. Spray two large baking pans or baking sheets with canola oil cooking spray. Cut each squash bottom in half, then cut each half into 8 wedges and put in a large bowl.

2. Pour olive oil over squash in bowl and toss well to coat. Add cumin, salt, and cinnamon and mix to distribute spices evenly. Arrange in a single layer in baking dishes and bake for 10 minutes. Flip each piece over and continue baking for 5 to 10 more minutes, depending on the thickness of the squash wedges, or until squash pieces are caramelized and tender. Serve warm.