Butternut Squash Fries

Tiffany Howard

Butternut Squash Fries

1 medium butternut squash

2 tsp. olive oil

½ tsp. ground cumin

Coarse salt and pepper

1 TB freshly squeezed lime juice

1 TB chopped fresh cilantro

Preheat oven to 425*.  Prepare butternut squash; remove seeds, peel.  Cut into ½ inch wide sticks.  On baking sheet, combine squash with olive oil and cumin; season with salt and pepper.  Toss to coat, and spread squash in a single layer.  Roast until fork-tender, 45 minutes to 1 hour.

Sprinkle with lime juice and cilantro.

Serves 4