Butternut Squash Fries

Directions

• Preheat oven to 425°F. Line two large baking sheets with parchment paper.
• Pat dry squash sticks with a paper towel. Add 1 lb. of sticks to a large plastic or ziploc bag. Add in 1 tbsp. cornstarch. Seal and shake several times until squash sticks are evenly coated.
• Remove from bag and place into a large strainer or colander. Shake off any excess cornstarch. Repeat with remaining ingredients.
• Place squash sticks into a large bowl. Drizzle with olive oil. Add 1 tbsp. of olive oil for every 1 lb. of squash. Sprinkle with 2 tsp of dried herbs. Toss until evenly coated.
• Arrange squash sticks, in a single layer, onto baking sheets, making sure not to overlap any.
• Bake for about 20 minutes. Flip over and bake for 10-15 minutes more, or until edges darken and surface of squash fries crisp up.
• Remove from oven and let it cool until slightly. Season with salt and garnish with fresh herbs.
• Serve with a favorite dipping sauce. Enjoy!