Herb-Roasted Butternut Squash "Fries"

I have a slight obsession with squash.  There was the spaghetti squash... and now its the butternut squash.  Pumpkin is a whole other story.

Once you make these, you will see why I love this vegetable so much.  I eat some sort of roasted vegetable almost every night with my dinner -- broccoli, brussel sprouts, cauliflower, green beans, etc. etc.  After roasting butternut squash numerous times, I discovered I could make it taste almost exactly like sweet potato fries.  Delicious and nutritious!

Herb-Roasted Butternut Squash "Fries"
Yields:  2-4 servings

Ingredients
1 medium butternut squash (approximately 24 ounces), peeled and seeds/pulp removed
1 tablespoon olive oil
1 garlic clove, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
salt and pepper, to taste

Directions
Preheat oven to 425 F degrees.  Line a baking sheet with aluminum foil.

Peel butternut squash.  Chop off stems from both ends of the squash.  Cut butternut squash in half length-wise and remove pulp and seeds.  Cut butternut squash into "frie" shape.  You could also cube the squash into 1/2-inch pieces if you want to get more a "hash brown" effect.

In a large bowl, combine squash, olive oil, garlic, oregano, rosemary, thyme, sage, salt and pepper.  Make sure all "fries" are coated with olive oil and spices.

Spread "fries" evenly on baking sheet.  Roast in oven for approximately 20 minutes, flipping "fries" half-way through baking time.  Remove from oven when the outside of squash is crisp and the inside is tender.