Butternut Squash Fries

1 butternut squash
2 tsp. olive or canola oil
1 tsp. kosher salt

Preheat oven to 425˚. Cut ends off of squash, and peel. Cut squash in half vertically, and scoop out seeds. Slice squash into french-fry-like shapes, and toss in a large bowl with oil and salt. Spread in one layer on a cookie sheet, and roast 25-35 minutes or until browned. (You'll have to check to make sure they're not burning). Makes 3 servings.