Squash Fries.

Season's best: Squash Fries (served with veggie egg scramble)

Now that it is Fall, it's time to roast the heck out this season's best veggies.  Sure you can make regular roasted potatoes or even roast-up some sweet potatoes, but have you ever made squash fries?

Squash Fries

1 Buttercup squash*, cut into cubes and de-seeded (but don't remove the skin!)

1 tablespoon of vegetable oil (I used coconut oil)

A good sprinkling of sea salt

Directions: Toss the cubed squash (skin and all) in the oil and salt. Place onto a lined baking sheet (or one that is well greased) and bake for 30-40 minutes at 400F.  The fries become deliciously tender, with a hint of crisp on their edges.  Oh, and that skin? Totally edible!  I love to eat them skin and all, but if you are not a fan, simply skip the skin next time you make them.  Because there will be a next time. Squash fries are just that good!

*I've made this with Butternut squash and Acorn squash, but I don't think they taste as good as those made with Buttercup.