Oven-Baked Butternut Squash Fries (Vegan, Gluten-Free)

Preheat oven to 425F/220 C. Peel the butternut squash, cut off the ends, and cut in half. Remove the seeds and core.

Cut the butternut squash into fry-shaped wedges or spears— make sure they are not too thin, as they will shrivel in the oven. (Optional step for crispier fries: sprinkle salt on them and let them sit for 5 minutes to release moisture, then pat dry with a paper towel.) Toss with olive oil and salt/pepper/spices in a large bowl until coated.

Arrange on a baking sheet lined with parchment paper, making sure not to crowd the pan (the steam will make them soggy).

Bake for 20 minutes, then flip and bake for another 15 minutes. At the very end, turn on the broiler to low and bake for another few minutes until crispy.